Roasted Sweet Potato Soup

Serves: 8 Servings

Source: Anne Marie

Serves: 8 Servings
Source: Anne Marie

Ingredients:

  • 2 to 3 large sweet pototoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 onion, chopped
  • 1 each carrot and celery, chopped
  • 2 large cloves of garlic, minced
  • 1/4 tsp dried rosemary or 1 tsp fresh
  • 1/4 tsp freshly ground pepper
  • 2 cups of sodium reduced chicken or vegetable stock
  • 3 cups of water
  • 1 tbsp fresh lemon juice
  • 1 tsp. curry paste

Instructions:

  1. Peel and cube sweet potatoes and toss with 1 tbsp of olive oil and
    1/2 tsp salt. Arrange in a single layer on a foil lined greased baking sheet and roast at 450° for 20 minutes or until lightly browned.
  2. Heat remaining 1 tbsp oil in a dutch oven and sauté onion, garlic, carrot, celery, rosemary, curry paste, and pepper until softened (about 8 minutes).
  3. Add broth, water, and sweet potatoes. Bring to a boil and the cook on medium low for about 45 minutes.
  4. Stir in lemon juice and puree with an immersion blender.