Rosemary Sweet Potato Soup

Total Time
48mins
Prep 10 mins
Cook 38 mins

When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad.

Ingredients Nutrition

Directions

  1. In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
  2. Rosemary.
  3. Bring to boil.
  4. Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
  5. In medium skillet,combine butter,onion and garlic over medium heat.
  6. Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
  7. Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
  8. Stir pureed mixture into liquid.
  9. Stir in orange juice,salt and peppers.
  10. Return to low heat,cook 10 minutes or until heated through.
  11. Garnish each serving with fresh rosemary.
Most Helpful

5 5

This is a wonderful recipe. I substituted apple juice for the orange juice and omitted the garlic and red peppers. I also used water instead of the broth and it was still fabulous!

4 5

Very good! This is the perfect food - low cal, low fat and low carb. I'm also on a prescribed low protein diet and this fits right in. We didn't puree the carrots - the soup would have been like baby food if we had. It's a bit on the spicy side, so if you don't like your food hot, cut back a little on the white pepper. The serving size is 1 cup if the recipe is to make 6 servings. However, the stated serving size is 309g which is 1 1/3 cups - important to know for those with type 1 diabetes.

5 5

Excellent. This will definitely be on the list of my family's favorite winter soups. Thanks for the recipe!