Rosemary Sweet Potato Soup

Recipe by FDADELKARIM
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
  • Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
  • Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
  • Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
  • In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
  • Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
  • To serve, garnish with the reserved rosemary and pecans.
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