Rosemary Infused Sweet Potato Soup

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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/