Roasted Sweet Potato Soup

By KeyIngredient

Ingredients

• 2 large sweet potatoes
• 2 Tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1 small onion, chopped
• 1 rib celery, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped (or 1/4 tsp dried)
• 1/4 tsp white pepper
• 2 cups chicken or vegetable stock
• 8 fresh rosemary sprigs
• Rosemary Oil

Details

Servings 8

Preparation

Step 1

Peel and cube sweet potatoes; toss with half each of the olive oil and salt. Roast on baking sheet in 450F oven, stirring occasionally, until tender, about 20 minutes.

Meanwhile, in Dutch oven, heat remaining oil over medium-high heat; saute onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened, about 8 minutes.

Add stock, potatoes and 4 cups water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly.

In batches in blender, puree soup until smooth; strain into clean pot. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with drizzle of Rosemary Oil. Makes 8 servings.

Rosemary Oil:

In small saucepan, heat 1/4 cup extra-virgin olive oil and 2 Tbsp fresh rosemary leaves (about 1 sprig) over medium-high heat just until fragrant, about 3 minutes. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Makes about 1/4 cup.