Directions:
- In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.3 Kcal (592 kJ) | ||
| Calories from fat | 30.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 406.81mg | 17% | |
| Potassium | 424.64mg | 9% | |
| Total Carbs | 23.05g | 8% | |
| Sugars | 11.36g | 45% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 5% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 62.71 Kcal (263 kJ) | ||
| Calories from fat | 13.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 5% | |
|---|---|---|---|
| Cholesterol | 3.93mg | 3% | |
| Sodium | 180.56mg | 17% | |
| Potassium | 188.47mg | 9% | |
| Total Carbs | 10.23g | 8% | |
| Sugars | 5.04g | 45% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 1.55g | 7% | |
| Vitamin C | 5.4mg | 20% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.4mg | 5% | |
| Calcium | 50.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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