Foodie Blogroll

Thursday, February 16, 2012

Rosemary Sweet Potato Soup

A Teacupful of Comfort
On a cold, rainy day nothing tastes better than a warm, velvety soup. It tastes even better when you don't have to spend all night preparing it. This recipe featuring the all-star sweet potato, fits that description as it is extremely simple to make. The oven does most of the work by roasting the vegetables so the soup requires very little stovetop stirring.

Rosemary Sweet Potato Soup
Gluten Free
Serves 1

3 oz. sweet potato, chopped
1/2 medium carrot, cut into chunks
1/4 medium onion, cut into chunks
1 small rosemary sprig, chopped
1 cup low-sodium chicken or vegetable broth
salt and pepper
1/4 tsp. honey

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.

2. Place sweet potato, carrot, and onion on baking sheet and spray with nonstick spray. Sprinkle with rosemary, and salt and pepper to taste. Use your hands to mix ingredients until vegetables are evenly coated in spices.

3. Roast vegetables for 40-45 minutes or until beginning to brown and tender, stirring about halfway through.

4. Remove vegetables from oven and transfer to a medium pot. Stir in broth and honey.

5. Use an immersion blender (or carefully pour into traditional blender), to puree soup until smooth.

6. Let soup simmer over medium heat until heated through, 5-10 minutes, stirring occasionally. Taste for seasoning.

Nutrition Information--approximately 150 calories per serving

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