Oh. My. Gosh. I just had the best soup, ev-ah!

Start with some of these…

Mine were blanched and frozen from last time sweet potatoes were $.25 a pound. (I’m growing my own this year.) I’d been looking for a way to use them ever since. I think I’ve found it. It’s super easy and YUM!

Sweet Potato Soup (adapted from this recipe)

1 T organic whole wheat flour (I use King Arthur)
1 T of Smart Balance light (If you can digest lactose, use unsalted butter. I can’t.)
2 cups organic chicken broth
1 T cane juice crystals
1.5-2 cups frozen sweet potatoes, thawed
1/8 tsp ground ginger
1/8 tsp ground cinnamon
1 cup soymilk (or real milk if you’re not me)
salt to taste

1. Brown the flour in the butter over med-lo. I stink at roux so I have to keep adding a bit of broth here and there to keep from making biscuits in the pan.

2. Add broth and sugar. Boil. Reduce heat.

3. Add potatoes, ginger, and cinnamon. Smash any potatoes that are being stubborn about thawing.

4. Remove from heat and go have a glass of tea.

5. When you come back, add the milk and hit it with your immersion blender. Salt to taste.

6. Reheat. (Or stuff it in tupperware if you’re making it for hubby’s lunch tomorrow, like me.)

7. Lick spoon a lot!

YUM!!!!!!!!

Ivory