Ingredients for Rosemary Sweet Potato Soup
- 6 cups chicken broth
- Fresh Sweet Potatoes
- 1 cup chopped carrots
- Fresh Rosemary Leaves
- 2 tablespoons butter
- Onions
- 2 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1 teaspoon salt
- White Pepper
- Red Pepper
- 2 teaspoons fresh rosemary, plus extra for garnish
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How to Make Rosemary Sweet Potato Soup
- In a Dutch oven over medium-high heat, combine 6 cups chicken broth, 2 lbs peeled and cubed sweet potatoes, 1 cup chopped carrots, and 2 teaspoons fresh rosemary.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Meanwhile, in a medium skillet, melt 2 tablespoons butter over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Cook, stirring constantly, for 8 minutes, or until the onions are translucent. Transfer the onion and garlic mixture to a large food processor.
- Reserve the liquid from the sweet potato mixture. Transfer the sweet potatoes and carrots to the food processor. Process until completely smooth.
- Pour the pureed mixture into a large bowl. Stir in the reserved liquid.
- Stir in 1/2 cup fresh orange juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Return the soup to the Dutch oven (or a large saucepan) over low heat. Cook for 10 minutes, or until heated through.
- Garnish each serving with a sprig of fresh rosemary before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
34g
Fat
5g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Vegetables American Holiday Event Low Fat Romantic Food Processor Blender Stove Top Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Taste Mood Equipment Small Appliance
