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Sweet Potato Rosemary Soup

Sweet Potato Rosemary Soup

Courtesy of North Carolina Sweet Potato Commission 8 Servings • 15 Min. Prep Time • 30 Min. Cook Time • A savory soup rich in broth and fresh herbs.
Ingredients
1 Tbsp. olive oil
1 large onion
2 medium sweet potatoes
2 carrots
2 cloves garlic, minced
5 c. chicken or vegetable broth
1 Tbsp. fresh chopped rosemary
1 Tbsp. fresh thyme leaves
2 large Granny Smith apples
1/2 c. heavy cream
salt and white pepper

Directions:

1. In a large soup pot heat oil and sauté onion 5 min. or until softened.

2. Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 min. more.

3. Stir in broth and fresh herbs.

4. Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 min. until vegetables are all tender.

5. Puree in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper.

Serves 6-8.

Nutrition information per serving: 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.

Nutrition:

Calories: 205; Total Fat: 10g; Total Carbs: 25g; Fiber: 4g; Protein: 5g;
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