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.
Rosemary Infused Sweet Potato Soup
Servings
Ingredients
- 4 tsp Olive oil
- 2 large sweet onions chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 4 rosemary sprigs stem removed
- 1/4 cup white wine optional
- 6 cups Water
- 3/4 tsp salt + more to taste
Instructions
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/
Line 6 of recipe. What is the 2 for?