Rosemary Sweet Potato Soup Recipe

Name: Rosemary Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 3 garlic cloves, peeled & crushed; 3 1/2 tablespoons sweet unsalted butter; 2 lbs sweet potatoes or 2 lbs yams, peeled & cut into 1 inch cubes; 32 ounces vegetable broth; 2 cinnamon sticks; 3 star anise; 2 sprigs fresh rosemary; 4 teaspoons quatre-epices; 1 teaspoon sea salt; 1/2 teaspoon cinnamon; 3/4 cup heavy cream; 2 ounces chopped pecans

Servings: persons

1 large onion, diced
3 garlic cloves, peeled & crushed
3 1/2 tablespoons sweet unsalted butter
2 lbs sweet potatoes or 2 lbs yams, peeled & cut into 1 inch cubes
32 ounces vegetable broth
2 cinnamon sticks
3 star anise
2 sprigs fresh rosemary
4 teaspoons quatre-epices
1 teaspoon sea salt
1/2 teaspoon cinnamon
3/4 cup heavy cream
2 ounces chopped pecans

1
Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
2
Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
3
Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
4
Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
5
In a food processor, puree the soup in batches until smooth. Return the pureed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
6
Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
7
To serve, garnish with the reserved rosemary and pecans.

798

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, diced, 3 garlic cloves, peeled & crushed, 3 1/2 tablespoons sweet unsalted butter, 2 lbs sweet potatoes or 2 lbs yams, peeled & cut into 1 inch cubes, and more.

Yes, Rosemary Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Sweet Potato Soup

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