Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2008
- 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
MethodPeel 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
- Iron 7.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 157.0
- Vitamin C 22.0