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 sauté onion 5 minutes or until softened.

Peel and dice sweetpotatoes 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
Nutritional 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.

Source: North Carolina SweetPotato Commission