This recipe is very easy to make and has a nice smooth texture. For an extra flavor boost, add a dash of curry powder with the ginger and flour.
WeightWatchers Creamy Sweet Potato Soup Recipe
Recipe Type: Soup
Author: WW-Recipes.net
Serves: 4 servings
This recipe is very easy to make and has a nice smooth texture. For an extra flavor boost, add a dash of curry powder with the ginger and flour.
- 2 large sweet potatoes
- 1⁄4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 1 tablespoon reduced-calorie margarine
- 1 1⁄2 cups canned chicken broth, divided
- 1 tablespoon chopped pecans
- 1 cup fat-free evaporated milk
- Preheat the oven to 400 degrees F.
- Using a fork, pierce the potatoes a few times. Bake for about 45 minutes, remove from the oven and allow to cool.
- When the potatoes have cooled, remove and discard the skin; chop the potatoes.
- In a food processor or blender, combine the sweet potatoes with 3/4 cup of broth; blend or process for about 1 minute (until smooth). Set the potato mixture aside.
- In a medium sized saucepan, melt the margarine; stir in the ginger and flour, then add the milk.
- Cook, stirring, for about 5 minutes (until slightly thickened and bubbly).
- Cook for 1 more minute and then stir in the remaining 3/4 cup of broth and the sweet potato mixture.
- Cook, stirring, for about 5 more minutes (until heated through).
- Pour into 4 serving bowls and sprinkle each bowl with 3/4 teaspoon of pecans. Serve.
Calories: 182 Fat: 5.5 g Saturated fat: 1.2 g Carbohydrates: 23.1 g Sugar: 10.5 g Sodium: 717.5 mg Fiber: 2.4 g Protein: 10.6 g Cholesterol: 6 mg
3.5.3251
How many Weight Watchers points in creamy sweet potato soup recipe?
WW Smart Points: 6
WW Points Plus: 5
WW Old Points: 4
You might also like these Weight Watchers soup recipes:
Originally posted 2019-01-18 11:24:23.