Appetizers / Soups / Salads

sweet potato and rosemary soup takes several minutes to prepare.

sweet potato and rosemary soup takes several minutes to cook.

sweet potato and rosemary soup makes 4 servings.

The ingredients for sweet potato and rosemary soup are:

Olive Oil, 4 tbsp (40 ml)
Garlic, 2 clove, crushed
Onions, raw, 1 medium, chopped
Rosemary, 1 tbsp (4 grams), chopped
*Classico Sundried Tomato Pesto, 0.25 cup (30 ml)
Carrots, raw, 1 medium, diced
*Potato, raw, 1 large, diced
Sweet potato, 3 cup, diced (750 grams)
Chicken Broth, 1.75 cup (8 fl oz) (1 liter)
Freshlyl ground pepper and salt
30 grams rosemary chopped

Here is how you make sweet potato and rosemary soup:

1. Heat the oil in a saucepan, add the garlic, onion, and rosemary, and cok on medium heat for 3-5 minutes, or until soft.2. Add the tomato pesto and cook for 1 minute.3. Add carrot, potato, and sweet potato, and cook a further five minutes. Add the chicken broth and pepper & salt, bring to boil, reduce the heat, and simmer, covered, for 30-40 minutes, or until vegetables are soft.4. Pur?e the soup in a food proessor (you may have to do this in two batches), return the soup to pan, add the rosemary, and heat through before serving. add extra broth if the soup is too thick.Number of Servings: 4Recipe submitted by SparkPeople user KWALLETTE.

The nutritional information for sweet potato and rosemary soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.5

• Total Fat: 15.5 g
• Cholesterol: 2.2 mg
• Sodium: 607.7 mg
• Total Carbs: 47.2 g
• Dietary Fiber: 6.3 g
• Protein: 5.3 g