Rosemary Sweet Potato Soup

"Another great sounding recipe from Zamouri Spices. Quatre Epices is a spice mixture containing white peppercorns, dried ginger, cloves and nutmeg."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:




  • 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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  1. Sydney Mike
    GREAT TASTING SOUP! I did change one thing (slight change only) in that I didn't peel the yams! I did dice them quite small, though, so when they were pureed, there were still small bits of the tasty peel, which I happen to like! This big fan of the sweet potato will definitely be making this again! Thanks for sharing it! [Made & reviewed in Went to the Market tag]
  2. PalatablePastime
    Delicious soup! It was wonderfully creamy with a tasty mix of spices. We used (recipe #208629) for the spice mix. The rosemary-pecan topping added a nice touch. Thanks for sharing! ~Sue L


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