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SWEETPOTATO ROSEMARY SOUP

Serves 6-8.

A savory soup rich in broth and fresh herbs. The tiny bit of cream merely smoothes the soup’s consistency.

tablespoon olive oil
1 large onion
2 medium sweetpotatoes
2 carrots
2 cloves garlic, minced
5 cups chicken or vegetable stock
tablespoon fresh chopped rosemary
1 tablespoon fresh thyme leaves
2 large Granny Smith apples
½ 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.

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.

North Carolina SweetPotato Commission