Sweet Potato Soup

* 7 cups sweet potato, roughly peeled and chopped [for me, this was 2 large]
* 1 cup carrot, diced [2 medium]
* 3/4 cup onion, minced
* 2 cups chicken broth
* 1/2 teaspoon dried sage
* 1/4 teaspoon dried basil
* 1/8 teaspoon freshly ground black pepper
* 1/8 teaspoon nutmeg
* 12 ounces fat free evaporated milk

Combine sweet potato, carrot, onion, and chicken broth in a large stock pot and cook over medium heat until the sweet potato is soft [hint: the smaller the pieces of sweet potato, the faster it will cook... and stir constantly or you may end up with a not-so-nice layer of crusty potato at the bottom of your pot...whoops!]. Mix in sage, basil, pepper, and nutmeg, then bring to a boil. Reduce heat to a simmer and then add the milk, stirring constantly until fully combined. Simmer for at least 15 minutes or until heated through. If a creamier texture is desired you can mash the sweet potatoes and carrots with a potato masher or run the soup through a blender or food processor.

Number of Servings: 6

Recipe submitted by SparkPeople user SHAUNA825.