Sweet Potato Soup

I found this on a Weight Watcher's website somewhere and thought it looked interesting.  I'd definitely make it again, but as a lunch as opposed to a dinner.  Or if serving as a dinner, make it with something else too, though the soup was filling.  I didn't even attempt to serve to the little ones.  We needed to get out of the house quickly for soccer and cleaning them both of orange soup just wasn't on my agenda.

Sweet Potato Soup
Serves- 3-4, 1 cup servingsIngredients:
2 large sweet potatoes
2 cups chicken broth, divided
1 Tbsp reduced calorie margarine
1 Tbsp all purpose flour
1/4 tsp ground ginger
1 cup fat free evaporated milk
1 tbsp chopped pecans
*Optional- add a bit of curry powder or marsala for more flavor.


Directions:
Bake the sweet potatoes in an oven at 400 degrees for about 45 minutes.  Be sure to pierce potatoes with a fork before baking.  Remove them from the oven and allow to cool.  Remove and discard the skin (peel) and chop or mash them up.
Combine potatoes and 3/4 cup of chicken broth in a food processor.  Blend until smooth.  Set aside.


Melt margarine in a medium size pan; stir in flour, ginger and then add evaporated milk.  Cook, stirring until slightly thickened and bubbly.  Cook for 1 minutes and then stir in sweet potato mixture and remaining 1/4 cup of chicken broth.  Cook, stirring, until heated through 5 minutes or more.  Serving size is 1 cup- top with 3/4 tsp of chopped pecans (toast them for more flavor).