Sweet Potato Soup
This sweet potato soup is super easy to make and is a great addition to your winter comfort recipes. Who can resist sweet potatoes in general? And with a base of carmelized onions and garlic, along with the rosemary that imparts its flavor while cooking, this soup has a complex flavor that works so well with the sweet potatoes. This soup freezes very well, so make a big batch and save some for later.
  • CourseAppetizer, Soup
Servings Prep Time
4People 10Minutes
Cook Time
Servings Prep Time
4People 10Minutes
Cook Time
  • Olive oil
  • 2 Onionsroughly chopped
  • 4Cloves Garlicmined
  • 3lbs Sweet Potatoes or Yams, peeled and cut into large dice
  • 2sprigs Rosemary
  • 8-10Cups Broth
  • salt and pepper to taste
  1. Heat up a large Dutch Oven over medium heat and coat the bottom with a thin layer of olive oil.
  2. Place the onions in the pot and cook until they are lightly carmelized.
  3. Add the garlic and sautee for one minute.
  4. Add the remaining ingredients to the pot.
  5. Cover the pot, bring to a boil and then simmer for 30 minutes, or until the sweet potatoes are very tender, almost falling apart.
  6. Remove the rosemary sprigs – this is very important!
  7. Then with an immersion blender or traditional blender, puree the soup until it has reached a creamy consistency.