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Sweet Potato Rosemary Soup
Courtesy of North Carolina Sweet Potato Commission
Serve With:
Servings: 8
A savory soup rich in broth and fresh herbs. Prep Time: 15 Min. Cook Time: 30 Min. What you need:
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+ 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 What to do:
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. Nutritional information:
Calories: 205; Total Fat: 10g; Total Carbs: 25g; Fiber: 4g; Protein: 5g;
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