Rosemary Sweet Potato Soup Recipe
🕒 Total Time: 48 minutes
🥣 Servings: 6
Description:
When the weather starts to hint at Autumn’s arrival, there’s nothing quite as comforting and satisfying as a warm bowl of soup. This Rosemary Sweet Potato Soup is not just any soup; it’s a light yet flavorful concoction that’s perfect as a starter for your Thanksgiving or Christmas dinner spread, or as a wholesome light meal accompanied by some freshly baked biscuits and a crisp salad. With its blend of sweet potatoes, carrots, and aromatic rosemary, this soup is not only delicious but also packed with nutrients, making it an ideal choice for those looking for a healthy and satisfying meal option. Plus, it’s ready in under an hour, making it a convenient choice for busy weeknights or last-minute dinner plans.
Ingredients:
- 2 cups chicken broth
- 1 large fresh sweet potato, peeled and diced
- 1 3/4 cups diced carrots
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried rosemary
- 1 cup orange juice
Instructions:
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Prepare Ingredients: Start by gathering all your ingredients and preparing them as mentioned in the ingredient list. Peel and dice the sweet potato, chop the carrots and onions, mince the garlic, and measure out the remaining ingredients.
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Cook Vegetables: In a Dutch oven or large pot over medium-high heat, combine the chicken broth, diced sweet potatoes, carrots, and fresh rosemary leaves. Bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to low, cover the pot, and let the vegetables simmer for about 20 minutes or until they are tender and easily pierced with a fork.
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Prepare Aromatics: While the vegetables are simmering, in a medium skillet, melt the butter over medium heat. Add the chopped onions and minced garlic to the skillet. Cook, stirring constantly, for about 8 minutes or until the onions are translucent and fragrant.
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Puree: Once the vegetables are tender, using a slotted spoon, transfer them to a large food processor, reserving the cooking liquid in the pot. Add the cooked onions and garlic to the food processor as well. Process the mixture until smooth and well combined.
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Combine: Return the pureed sweet potato mixture to the pot with the reserved cooking liquid. Stir well to combine, ensuring a smooth and creamy consistency.
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Season: Stir in the orange juice, salt, white pepper, and dried rosemary. Adjust the seasoning according to your taste preferences.
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Final Cooking: Return the pot to low heat and let the soup simmer for an additional 10 minutes or until heated through, allowing all the flavors to meld together beautifully.
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Serve: Once the soup is hot and fragrant, ladle it into bowls and garnish each serving with a sprig of fresh rosemary for an added pop of flavor and aroma.
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Enjoy: Serve this Rosemary Sweet Potato Soup piping hot as a delightful starter at your holiday gatherings or as a comforting meal on a chilly evening. Pair it with some crusty bread or a side salad for a complete and satisfying dining experience.
Nutritional Information:
- Calories: 139.6
- Fat: 2.3g
- Saturated Fat: 1.1g
- Cholesterol: 3.4mg
- Sodium: 725.1mg
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 8.5g
- Protein: 5.1g
This Rosemary Sweet Potato Soup not only tantalizes the taste buds but also nourishes the body, making it a wholesome and satisfying addition to your mealtime repertoire. Whether you’re looking for a cozy soup to warm you up on a cold day or a flavorful dish to impress your guests, this recipe is sure to become a favorite in your kitchen. Try it out and let its delightful flavors transport you to a culinary paradise!
