Creamy Sweet Potato Soup



    2 large sweet potatoes

    1 cup canned chicken broth

    1 cup water

    1 Tbsp all-purpose flour

    ¼ tsp. ground ginger

    1 cup fat-free evaporated milk

    1 Tbsp. pecans


    Preheat oven to 400 degrees. Pierce potatoes in several places with a fork.  Bake for 45 minutes, remove from oven and allow to cool.  When cool, remove and discard skin;  chop potatoes. 

    Combine sweet potatoes and broth in a blender or food processor;  blend or process until smooth, about 1 minute.  Set potato mixture aside. 

    Melt margarine in a medium-size saucepan;  stir in flour and ginger, and then add milk.  Cook, stirring, until thickend and bubbly, about 5 minutes.  Cook 1 minute more and then stir in sweet potato mixture and water.  Cook, stirring, until heated through, about 5 minutes more.  Pour into serving bowls and sprinkle with ¾ tsp. of pecans.  Yields about 1 cup per serving(4 cups total). 


    Nutrition Information- total fat- 5g; saturated fat- 1g; cholesterol- 3mg; sodium- 393mg; carb- 33g; fiber- 3g; sugars- 1g; protein- 9g Vitamin A- 400%; Vitamin C-40%; calcium- 20%; iron- 6%

    Exchanges- 3 Starches, 1 Lean Meat