Sweet Potato Soup

1 Tbs. flour
1 Tbs. unsalted butter
1 1/2 C. chicken broth (or vegetable broth, if desired)
1 Tbs. light brown sugar
1 1/2 C. cooked sweet potatoes
1/4 tsp. ground ginger
1/8 tsp.ground cinnamon
1/8 tsp. ground nutmeg
1 C. milk


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 cooked 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, ladle into warm soup bowls and serve.