Rosemary Infused Sweet Potato Soup
Sweet potatoes are filling, flavorful, and healthy–a triple threat–and I prefer them to regular potatoes any day of the week. In order to capture the earthy richness exemplary of the autumn season, I added lots of chopped sweet onion and an abundance of fresh rosemary. This creamy, savory soup with little rosemary flecks will surely delight your senses.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 4 tsp Olive oil
- 2 large sweet onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 rosemary sprigs, stem removed
- 2
- 1/4 cup white wine (optional)
- 6 cups Water
- 3/4 tsp salt + more to taste
Preparation
Preparation
1 Heat oil in a large stock pot. Saute onions over medium-high heat for 8-10 minutes until they are soft and browned. Add celery, carrots, rosemary, and sweet potatoes and cook for 6-8 minutes, stirring occasionally.
2 Deglaze pan with white wine or 1/4 cup of water. Add remaining ingredients and bring to a boil.
3 Cover and simmer for 45 minutes.
4 Using a stick blender, blend soup until it has reached a smooth consistency. Strain soup through a fine sieve. Serve hot.
Special instructions
Sweet potatoes are filling, flavorful, and healthy–a triple threat–and I prefer them to regular potatoes any day of the week. In order to capture the earthy richness exemplary of the autumn season, I added lots of chopped sweet onion and an abundance of fresh rosemary. This creamy, savory soup with little rosemary flecks will surely delight your senses.
Source: http://pennypinchingepicure.com/2010/10/rosemary-sweet-potato-soup/
