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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon flour |
1 tablespoon unsalted butter |
1 1/2 cups chicken broth (or vegetable broth, if desired) |
1 tablespoon light brown sugar |
1 1/2 cups cooked sweet potatoes |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 cup milk |
salt |
Directions:
1. 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.
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