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Creamy Sweet Potato Soup

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• 2 large sweet potatoes
• 2 cups fat-free chicken broth, divided use
• 1 Tbsp reduced-calorie margarine
• 1 Tbsp all-purpose flour
• 1/4 tsp ground ginger
• 1 cup fat-free evaporated milk
• Dash of curry power for extra flavor (optional, but highly recommended!)
• 1 Tbsp chopped pecans (for garnish, which I left off)

1) Preheat oven to 400* F.

2) Pierce potatoes in several places with a fork.

Bake 45 minutes, remove from oven and allow to cool.

When cool, remove and discard skin; coarsely chop potatoes. (I see no reason you can't cook these in the microwave, or make them ahead.)

3) Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set aside.

4) Melt margarine in medium-size saucepan; stir in flour and ginger (and curry if you're using it), and then add milk.

Cook, stirring, until slightly thickened and bubbly, about 5 minutes.

Cook 1 minute more and then stir in sweet-potato mixture and remaining 1 1/4 cups broth.

Cook, stirring, until heated through, about 5 minutes more.

5) Pour into 4 serving bowls and sprinkle each with 3/4 tsp of pecans each.

Yields about 1 cup per serving.

W*W P*oints Value 4, at 4 servings