Roasted Sweet Potato Soup
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Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
Servings: 8
Ingredients:
Roasted Sweet Potato Soup
Photography by David Scott
| Nutritional Info | |
| Per serving: | - |
| cal | 111 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 194 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 7% |
| vit A | 157% |
| vit C | 22% |
| folate | 6% |
Suggested Recipes
-
2 large sweet potatoes (about 1-3/4 lb/875 g)
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1 small onion, chopped
1 each rib celery and carrot, chopped
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh rosemary (or 1/4 tsp/1 mL dried)
1/4 tsp (1 mL) white pepper or pepper
2 cups (500 mL) Homemade chicken or vegetable stock
Rosemary oil
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.
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.
Source
Canadian Living Magazine: November 2008
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