Sweet Potato Soup

Serves: 4
WW Points per Serving: 2

1 tbsp. - Sliced Almonds
3 cups - Low-Sodium Chicken Broth
1/3 cup - finely chopped Onion
1/4 cup - finely chopped Celery
1 small - Garlic Clove
1 pound - Sweet Potatoes, peeled & cut into 1-inch pieces
1 (2 inch) piece of Cinnamon Stick
Pinch Ground Nutmeg
2 tbsp. - Evaporated Fat-Free Milk
1 tsp. - Pure Maple Syrup
1/4 tsp. - Salt
2 tbsp. - plain Non-Fat Yogurt

To prepare:

Toast the almonds in a skillet over medium-low heat; cook, shaking the pan and stirring constantly until golden brown about 3-5 minutes.

Heat 2 tablespoons of the broth in a saucepan; add the onion, celery and garlic. Cook until softened, about 5 minutes. Add the remaining broth, the sweet potatoes, cinnamon stick and nutmeg; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Discard cinnamon stick.

Transfer the sweet potato mixture to a blender or food processor and puree, in batches. Return the puree to the saucepan. Stir in the milk, maple syrup and salt; return to a boil. If necessary, thin the soup with a small amount of water. Serve topped with a small amount of water. Serve topped with the yogurt and sprinkled with the almonds.