When you think of sweet potatoes, most people think of serving them oven-roasted in cubes, mashed, or as fries. But last weekend, we made a delicious Sweet Potato Soup found on Food Network. It was thick, creamy, and perfectly paired with a salad for a satisfying, light dinner.
- 1.5 cups leftover cooked sweet potatoes (or peel, cube, and boil raw potatoes until soft)
- 1 tbsp flour
- 1 tbsp butter
- 1.5 cups chicken or vegetable broth
- 1 tbsp light brown sugar
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 cup low fat milk or almond milk
- salt and pepper to taste
- 1/2 tsp smoked paprika, to taste, for more smokiness and heat (optional)
- slice green onions for garnish
Let’s make soup!
- In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until the mixture (roux) turns a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer.
- Stir in the potatoes and spices, bring to a simmer again, and cook for 5 minutes more.
- In a blender (or using a hand-held immersion blender), puree the soup.
- In the saucepot, add the milk, and reheat the soup. Season with salt and pepper, and if desired, smoked paprika or a dash of chipotle pepper for additional smokiness/heat.
- Serve in bowls and garnish, if desired with chopped green scallions.