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    You are in: Home / Recipes / Giada's Creamy Sweet Potato and Rosemary Soup Recipe
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    Giada's Creamy Sweet Potato and Rosemary Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Recipe Reader's Note:

    From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. I did try it with canned sweet potatoes, and that works too. For a half recipe, I used a 29 oz can of "yams" with the liquid and only 2 cups of chicken broth.

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    Units: US | Metric


    1. 1
      In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
    2. 2
      Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
    3. 3
      Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
    4. 4
      Turn off the heat and remove the rosemary stems.
    5. 5
      Add the mascarpone cheese and maple syrup.
    6. 6
      Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
    7. 7
      Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

    Ratings & Reviews:


    Nutritional Facts for Giada's Creamy Sweet Potato and Rosemary Soup

    Serving Size: 1 (320 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 235.3
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 3.7 g
    Cholesterol 11.4 mg
    Sodium 119.0 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 3.4 g
    Sugars 9.5 g
    Protein 5.6 g

    The following items or measurements are not included:

    fresh rosemary

    mascarpone cheese

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