Roasted Sweet Potato Soup
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 111 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 194 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 157 |
| vit C | 22 |
| folate | 6 |
Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
Ingredients
- 2 large sweet potatoes, (about 3/4 lb/450 g each)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 tsp chopped fresh rosemary
- 1/4 tsp white pepper or black pepper
- 2 cups homemade chicken stock or vegetable 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.
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
- Keywords : Soup; Vegetarian; Roast; Simmer; Sweet potato; Chicken broth; Vegetable broth;
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