Rosemary Sweet Potato Soup

Rosemary Sweet Potato Soup

  • Prep Time: 10 mins
  • Total Time: 48 mins
  • Servings: 6

    • About This Recipe

    “When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad.”

    Ingredients

  • 2 (14 1/2 ounce) cans chicken broth
  • 1lbfresh sweet potatoes, peeled and sliced
  • 1 3/4 cupssliced carrots
  • 2teaspoonsfinely chopped fresh rosemary leaves
  • 2teaspoonsbutter
  • 1 1/4 cupschopped onions
  • 1clovegarlic, minced
  • 1/2 cuporange juice( I use fresh)
  • 1/2 teaspoonsalt
  • 1/2 teaspoonwhite pepper
  • 1pinchred pepper
  • chopped rosemary( for garnish)

    • Directions

  • In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
  • Rosemary.
  • Bring to boil.
  • Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
  • In medium skillet,combine butter,onion and garlic over medium heat.
  • Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
  • Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
  • Stir pureed mixture into liquid.
  • Stir in orange juice,salt and peppers.
  • Return to low heat,cook 10 minutes or until heated through.
  • Garnish each serving with fresh rosemary.

    • Reviews

  • “This is a wonderful recipe.I substituted apple juice for the orange juice and omitted the garlic and red peppers.I also used water instead of the broth and it was still fabulous!”

  • “Very good! This is the perfect food – low cal, low fat and low carb. I’m also on a prescribed low protein diet and this fits right in. We didn’t puree the carrots – the soup would have been like baby food if we had. It’s a bit on the spicy side, so if you don’t like your food hot, cut back a little on the white pepper. The serving size is 1 cup if the recipe is to make 6 servings. However, the stated serving size is 309g which is 1 1/3 cups – important to know for those with type 1 diabetes.”

  • “Excellent. This will definitely be on the list of my family’s favorite winter soups. Thanks for the recipe!”

  • “I am not going to give stars to this one because there was a huge range of opinion on it. The people I served it to really enjoyed it (and I don’t think they were just being polite!) However, I didn’t really care for it. It is certainly easy to make and very healthy. It is nice and thick and seems like it could be decadent but it has very little fat. I really like the flavour of sweet potatoes, so I can’t really pinpoint why I didn’t like it. It just goes to show how different people’s tastes can be!”

  • “oh my – this is great!I’ve made butternut squash soup before but not sweet potato soup.This is similar but better and easier!I used baby carrots (which I didn’t chop) and let simmer for longer.Then after adding all the ingredients and letting simmer for a while (perhaps an hour, was just waiting until lunch time) I used an immersion blender to mix it all up – easy & delicious!Definitely will make this again!”

  • “Really good. I doubled the garlic and used a bit more sweet potato, a bit less carrot. Instead of sauteing the onion, I put it the microwave with a bit of water – and the butter – and heated for 3 minutes, then tossed into the soup to simmer. I also used my immersion blender. The two of us ate almost all of this, just a little left for one of us tomorrow.”

  • “This soup is wonderful for those rainy days. I substituted 2 artificial sweetener packets for the orange juice and cayenne pepper for the red pepper flakes. Also, I used my immersion blender– much easier than transferring hot soup from one pot to another. The taste was sweet with a kick. I will definitely make this again!”

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