Folks, fall is here. Last week had many 50 degree days, and I craved hot, savory soup to warm me up (and make me hate the cold less :). I know in December I’ll be wishing for 50 degree weather. Also the weather apparently decided to be high of 87 today!).
Sweet potatoes are filling, flavorful, and healthy–a triple threat–and I prefer them to regular potatoes any day of the week (plus, they make everything a beautiful orange). In order to capture the earthy richness exemplary of the autumn season, I added lots of chopped sweet onion and an abundance of fresh rosemary. This creamy, savory soup with little rosemary flecks will surely delight your senses.
In order to achieve a really smooth consistency with no graininess or fibrous bits from the veggies, I strained the soup through a fine mesh sieve. It takes some extra time, but I think it’s worth it for the super creamy soup.
Rosemary Infused Sweet Potato Soup
4 tsp olive oil
2 large sweet onions, chopped
2 celery stalks, chopped
2 carrots, chopped
4 rosemary sprigs, stem removed
2 lbs sweet potatoes, scrubbed & cubed
1/4 cup white wine (optional)
6 cups water
3/4 tsp salt + more to taste
- Heat oil in a large stock pot. Saute onions over medium-high heat for 8-10 minutes until they are soft and browned. Add celery, carrots, rosemary, and sweet potatoes and cook for 6-8 minutes, stirring occasionally.
- Deglaze pan with white wine or 1/4 cup of water. Add remaining ingredients and bring to a boil.
- Cover and simmer for 45 minutes.
- Using a stick blender, blend soup until it has reached a smooth consistency. Strain soup through a fine sieve. Serve hot.
sweet potatoes: 1.79
Grand total: $7.25; serves 8-10 (and freezes great!)