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.

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/