Sweet Potato Soup...

There is nothing quite as satisfying as a warm bowl of soup as the weather starts to change and autumn brings cold wind and rain.  Here in the Andy's test kitchen we whipped up a batch of sweet potato soup.  With savory spices such as rosemary and tarragon this soup is rich with flavor...enjoy.

Sweet Potato Soup

6 sweet potatoes roasted

1 small onion diced

3 large carrots diced

3 stalks of celery diced

1-2 cloves of garlic minced

1 tsp tarragon

2 tsp rosemary

1 tbsp olive oil

5 cups vegetable broth

salt and pepper to taste

*optional garnish of heavy cream and fresh rosemary

Roast sweet potatoes at 400 degrees for approximately 40 minutes or until soft.  

Allow sweet potatoes to cool before handeling.  

Saute diced carrots, celery, onion, garlic and herbs in olive oil over medium heat in a soup pot till onions are translucent.  Peel roasted sweet potatoes and cube them, combine with sautéed vegetables.  Add vegetable broth and cook till warmed through.  

Once soup is warm, emulsify with a hand mixer or carefully ladle soup into a blender and blend until all vegetables and herbs are smooth. 

Add an additional garnish of heavy cream and fresh rosemary if desired. 

Serves 8 healthy servings.