Sweet Potato Soup
- 4 sweet potatoes
- 2 tbsp unsalted butter
- 2 tbsp flour
- 3 cups chicken broth (or vegetable broth)
- 2 tbsp light brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- Wash hands with soap and water.
- Scrub sweet potatoes with a clean vegetable brush under running water. Once clean, peel and cube the potatoes.
- In a large pot, boil potatoes until they can be pierced with a fork. Remove from heat and drain the excess water.
- Melt the butter over low to medium heat in a large pot. Add flour and stir constantly until the roux achieves a light caramel color.
- Add the chicken broth and brown sugar to the pot. Bring to a boil, then lower to a simmer
- Stir in the cooked sweet potatoes, ginger, cinnamon and nutmeg. Bring to a simmer again and cook for 5 minutes.
- Remove pot from the heat and using a blender, puree the soup in small batches. After all the soup has been pureed return to the pot.
- Add milk, salt and pepper.
- Reheat the soup to steaming and enjoy!
- If you so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.
- When reheating leftover soup, reheat it until internal temperature reaches 165°F on a food thermometer.
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org