Sweet Potato Rosemary Soup

Courtesy of North Carolina Sweet Potato Commission

Servings: 8
Prep Time: 15 Min.
Cook Time: 30 Min.

* 1 Tbsp. olive oil
* 1 large onion
* 2 medium sweet potatoes
* 2 carrots
* 2 cloves garlic, minced
* 5 c. chicken or vegetable broth
* 1 Tbsp. fresh chopped rosemary
* 1 Tbsp. fresh thyme leaves
* 2 large Granny Smith apples
* 1/2 c. heavy cream
* salt and white pepper

1. In a large soup pot heat oil and sauté onion 5 min. or until softened.
2. Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 min. more.
3. Stir in broth and fresh herbs.
4. Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 min. until vegetables are all tender.
5. Puree in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper.
Serves 6-8.

Nutrition information per serving: Calories 205; Protein 5 g; Carbohydrates 25 g; (49% calories from Carbs); Total Fat 10 g; (41% calories from fat); Dietary Fiber 4 g; Vitamin A 1814 RE; Vitamin C 20mg; Vitamin E 1 mg.

Calories: 205;   Total Fat: 10g;   Total Carbs: 25g;   Fiber: 4g;   Protein: 5g;