Sweet Potato Rosemary Soup

A savory sweet potato soup rich in broth and fresh herbs.

Recipe Ingredients:

1 tablespoon olive oil
1 large onion
2 medium sweet potatoes, peeled and diced
2 carrots, pared and sliced
2 cloves garlic, minced
5 cups chicken or vegetable broth
1 tablespoon fresh chopped rosemary
1 tablespoon fresh thyme leaves
2 large Granny Smith apples, peeled, cored and diced
1/2 cup heavy cream
Salt and ground white pepper

Cooking Directions:

1. In a large soup pot heat oil and sauté onion 5 minutes or until softened.
2. Add diced sweet potatoes and sliced carrots to pot with garlic. Cook 2 minutes more.
3. Stir in broth and fresh herbs.
4. Add diced apples to soup and bring to a boil. Lower heat and simmer 15 to 20 minutes until vegetables are all tender.
5. Purée in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 205; Protein 5 g; Carbohydrates 25 g; (49% calories from Carbs); Total Fat 10 g; (41% calories from fat); Dietary Fiber 4 g; Vitamin A 1814 RE; Vitamin C 20mg; Vitamin E 1 mg.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.