Ingredients
3 cups vegetable broth, or chicken broth
1¼ lb sweet potatoes, salt-baked, peeled, grated
2 cups milk
1 tbsp all-purpose flour
1 tbsp brown sugar
1 tbsp unsalted butter
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cinnamon
salt and ground black pepper, to taste
1 tsp sour cream
¼ tsp parsley, chopped
Preparation
In a heavy saucepot, over medium-low heat, melt the butter. Add flour and stir constantly until roux achieves a light caramel color.
Add the broth, milk, and brown sugar, bring to a boil, then lower to a simmer.
Stir in the cooked sweet potatoes and spices, bring to a simmer again, then cook for 5 minutes more.
Add the milk, ginger, nutmeg, and cinnamon. Then in a blender, puree the soup and return to the saucepot afterward. If using a stick blender, puree directly on the saucepot.
Season with salt and pepper and adjust accordingly.
Ladle into the soup bowls and swirl with sour cream on top, then garnish with parsley before serving!
