Sweet Potato Soup with Rosemary

Sweet potato is one of my favourite foods… it’s good grilled, baked, fried, mashed… and in soups!

I would usually make a curried sweet potato soup, but this time, to (un)spice things up, I decided to turn to the “western” side of my spice rack. I reached for the rosemary, because it has a strong flavour, and theoretically a good replacement for curry or nutmeg.

Two bowls of soup and a cheese bagel later, I decided this recipe would be a keeper. The rosemary paired surprisingly well with ginger, and there was just enough flavour of each to gently infuse the soup without being too overwhelming. The rosemary needles also softened as the soup cooked, and the green flakes were very pretty against the orange sweet potato.

Ingredients:

2 large sweet potatos
1 medium potato
1 sweet onion
2 stalk of celery
1 carrot
3-4 cups of broth
1/2 cup milk
1/2 tbsp of rosemary
1 tbsp chopped ginger
1/2 tbsp paprika
2 tbsp cooking oil
salt and pepper
Peel the sweet potatos, potato, and carrot, and chop roughly into 1/2 inch cubes. Also chop the celery and onion.

In a heated soup pot, sautee the carrot, celery and onion until soft. Add the rosemary, ginger, paprika, sweet potatos, and potato and sautee for 3-4 mins (or until you can smell the rosemary). Add the broth and top up with hot water if necessary. The liquid should cover everything with an inch or two to spare. Cover and simmer for 20-30 mins, or until all the ingredients are soft. Take off heat and blend with immersion blender or in batches with a countertop blender. Stir in milk, and salt and pepper to taste. Makes 7-8 servings.

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