Sweet Potato Rosemary Soup

A savory soup rich in broth and fresh herbs. The tiny bit of cream merely smoothes the soup’s consistency.

1 tablespoon olive oil
1 large onion
2 medium sweet potatoes
2 carrots
2 cloves garlic, minced
5 cups chicken or vegetable stock
1 tablespoon fresh chopped rosemary
1 tablespoon fresh thyme leaves
2 large Granny Smith apples
1/2 cup heavy cream
salt and white pepper

In a large soup pot heat oil and saute onion 5 minutes or until softened.

Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 minutes more.

Stir in stock and fresh herbs.

Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 minutes until vegetables are all tender.

Puree in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper.

Servings: 6-8
Source: North Carolina SweetPotato Commission