Sweet potato soup

Well, I had a lot of sweet potatoes, so I looked up what I could do with them. Casseroles? Nah. Pie? It’s not Christmas time. Soup? Now that’s what I’m talking about! It was easy, and so yummy- I might even make it again. (And that’s a terrible photo because I forgot to take one!)

Here’s the recipe:

1 tbsp flour
1 tbsp unsalted butter
1 1/2 cups chicken broth
1 tbsp light brown sugar
1 1/2 cups cooked sweet potatoes (I cooked mine with a little water in a pyrex in the microwave)
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 ground nutmeg
1 cup milk
Salt (I put pepper in also)

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 (then why only salt before?!?), ladle into warm soup bowls and serve.

Recipe here: http://www.foodnetwork.com/recipes/sweet-potato-soup-recipe.html