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.
White-fleshed or orange-fleshed sweet potatoes can be used in this soup.
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:
- Preheat oven to 3750 F. Line a large roasting pan with some parchment paper.
- 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.
- 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.
- 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.
- Add the sherry vinegar and the chopped fresh rosemary. Heat through. Just before serving add the heavy cream. Heat through.
Questions and comments are always welcome alex@chilipeppersandpears.com
