Cold weather calls for warm soup!
Here’s a great recipe using Sweet Potato!
Know The Goal
Rosemary Sweet Potato Soup
Here’s what you’ll need:
1 tablespoon of butter, olive oil or coconut oil
1 onion chopped
2-4 garlic cloves
2 pounds of sweet potatoes (peeled or not)
64 ounces of chicken broth
A few sprigs of rosemary
Optional: 2 Tablespoons of maple syrup
Cut 2 pounds of sweet potatoes into pieces and bake on 425 until they are soft. I don’t peel mine but you can if the skins bother you. Saute the onion and garlic in your butter or oil until translucent. Then transfer half of the sweet potatoes, half of the cold chicken broth and all of the onion and garlic into a blender or food processor. Blend until smooth and transfer back to a soup pot. Add the remaining sweet potatoes, cold chicken broth and rosemary to the blender. Once smooth add to the rest of the soup and allow to simmer 20-30 minutes. If you don’t like rosemary you can leave it out or if you prefer not to blend it in you can just let it simmer in the pot and remove before serving. This recipe can be easily divided.