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Category: Side Dish
Roasted Sweet Potato Soup - TastyPlanner.com
Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
cal 111 cal
pro 3g pro
total fat 4g
sat. fat 1g
carb 16g carb
fibre 0 fibre
chol 0mg chol
% RDI: –
vit A 157
vit C 22
Recipe Source: http://www.canadianliving.c...
/450 g each)
2 tbsp extra-virgin olive oil (25 mL)
1/2 tsp salt (2 mL)
1 small onion , chopped
1 rib celery , chopped
1 carrot , chopped
2 cloves garlic , minced
1 tsp chopped fresh rosemary (5 mL) OR 1 tsp cumin, 1/2 tsp cinnamon
1/4 tsp white pepper or black pepper
2 cups homemade chicken stock (500 mL) or vegetable stock
Rosemary Oil recipe
8 Fresh rosemary sprigs (optional)
Peel and cube sweet potatoes; toss with half each of the oil and salt. Roast on baking sheet in 450°F (230°C) oven, stirring occasionally, until tender, about 20 minutes.
Meanwhile, in Dutch oven, heat remaining oil over medium-high heat; sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened, about 8 minutes.
Add stock, potatoes and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly.
In batches in blender, purée soup until smooth; strain into clean pot. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with drizzle of Rosemary Oil and sprig of rosemary.
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