Rosemary Sweet Potato Soup

“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.”
READY IN:
48mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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