roasted sweet potato soup

Ingredients:

• 2 large sweet potatoes, (about 3/4 lb/450 g each)
• 2 tbsp (30 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) salt
• 1 small onion, chopped
• 1 rib celery, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 tsp (5 mL) chopped fresh rosemary
• 1/4 tsp (1 mL) white pepper or black pepper
• 2 cups (500 mL) homemade chicken stock or
• egetable stock
• Rosemary Oil recipe
• 8 fresh rosemary sprigs

Preparation:

• 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.

Prepared: 2011-10-17

Categories: soup

Makes: 8 servings

Calories: 111 per serving

recipe source:
candian living