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Happy Birthday Yvonne

Roasted Sweet Potato Soup

Courtesy of Canadian Living

Photography by David Sco

Ingredients

2 2large sweet potatosweet potatoes, (about 3/4 lb/450 g each)  

2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil  

1/2 1/2tsp tsp(2 mL) (2 mL) salt  

1 1small onion, chopped  

1 1rib ribcelery, chopped  

1 1carrotcarrots, chopped  

2 2cloves garlic, minced  

1 1tsp tsp(5 mL) (5 mL) chopped fresh rosemary  

1/4 1/4tsp tsp(1 mL) (1 mL) white pepper or black pepper  

2 2cups cups(500 mL) (500 mL) homemade chicken stock or vegetablestock  

Rosemary Oil recipe  

8 8fresh rosemary sprigrosemary sprigs

Preparation:

Peel and cube sweet potatoes; toss with half each of the oil and salt. Roast on baking sheet in 450°F (230°C) oven, stirring occasionally, until tender, about 20 minutes.

Meanwhile, in Dutch oven, heat remaining oil over medium-high heat; sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened, about 8 minutes.

Add stock, potatoes and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly.

In batches in blender, purée soup until smooth; strain into clean pot. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with drizzle of Rosemary Oil and sprig of rosemary.

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