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Category: Side Dish
Roasted Sweet Potato Soup - TastyPlanner.com
Chef: Pliant (Pro Member)
Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
Nutritional Info
Per serving:
cal 111 cal
pro 3g pro
total fat 4g
sat. fat 1g
carb 16g carb
fibre 0 fibre
chol 0mg chol
sodium 194mg
% RDI: –
calcium 44
iron 77
vit A 157
vit C 22
folate 6
Recipe Source: http://www.canadianliving.c...
Ingredients
/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)
Instructions
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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