Roasted Sweet Potato Soup

Roasted Sweet Potato Soup 150 Image by: Roasted Sweet Potato Soup 150 Author: Canadian Living

Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2008

Ingredients

  • 2 sweet potatoes (about 3/4 lb/450 g each)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 small onion chopped
  • 1 rib celery chopped
  • 1 carrots chopped
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 2 cups homemade chicken stock
  • 2 cups homemade vegetable stock
  • Rosemary Oil recipe
  • 8 rosemary sprigs

Method

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.

Nutritional facts Per serving: about

  • Sodium 194 mg
  • Protein 3 g
  • Calories 111.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 157.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Sweet Potato Soup

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