Roasted Sweet Potato and Rosemary Soup

Sweet Potato Soup

Simple and Savoury

A soup for all seasons

Roasting the sweet potatoes, carrots, and onions provides a flavourful base on which to build a beautiful soup.

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White-fleshed or orange-fleshed sweet potatoes can be used in this soup.

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Roasted Sweet Potato and Rosemary Soup

Prep Time: 20 minutes                   Roasting and Cooking Time: 1 ½ hours
Yield: 10 cups

Ingredients:

3-4 sweet potatoes (white- or orange-flesh), peeled, and cut into chunks
2 medium carrots, peeled, and cut into chunks
1 medium onion, cut into chunks
2-3 tablespoons (30-45 mL) olive oil
Kosher or Sea salt; Freshly ground black pepper
2-3 sprigs of fresh rosemary

4-6 cups (1 – 1.5 litres) chicken or vegetable broth
1 sprig of fresh rosemary

1 ½ tablespoons (25 mL) sherry vinegar
Kosher or Sea salt; freshly ground black pepper
2 teaspoons (10 mL) finely chopped fresh rosemary

¼ cup (60 mL) heavy cream

Method:

  1. Preheat oven to 3750 F.   Line a large roasting pan with some parchment paper.
  2. Place the prepared potatoes, carrots, and onions in a large mixing bowl. Add the oil and sprinkle with some salt and pepper.   Pour onto prepared roasting pan; place the rosemary sprigs on top of the vegetables.       Roast for 40-45 minutes, or until the vegetables are tender-crisp and starting to brown. Stir up occasionally during the roasting time.       Remove and discard the rosemary sprigs after roasting.
  3. Place the roasted vegetables in a large soup pot, or Dutch oven. Add 4 cups of the broth and a fresh sprig of rosemary. Bring to a gentle simmer. Cook for 15-20 minutes, ensuring that all vegetables are fully cooked and very tender. Remove and discard rosemary sprig. Remove any rosemary needles that may have come off the stem.       Let the mixture cool a little before pureeing.
  4. Puree to the desired consistency in a food processor or blender. An immersion blender can also be used. Pour soup back into the soup pot, and gently heat through. Add as much of the extra 1-2 cups of broth to make the soup the desired consistency. Adjust the seasonings, adding more salt and pepper if necessary.
  5. Add the sherry vinegar and the chopped fresh rosemary. Heat through. Just before serving add the heavy cream. Heat through.

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Questions and comments are always welcome        alex@chilipeppersandpears.com

 

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