Rosemary Sweet Potato Soup
Sweet potatoes are a great source of vitamin A, vitamin C, and dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Rosemary Sweet Potato Soup
Ingredients
Instructions
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Peel and chop the sweet potatoes, onion, and garlic cloves.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves, and sauté until they become translucent.
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Add the chopped sweet potatoes, rosemary, salt, and black pepper to the pot. Stir well.
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Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
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Remove the pot from heat and let it cool slightly. Using an immersion blender or regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through.
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Serve the Rosemary Sweet Potato Soup hot, garnished with a sprig of fresh rosemary, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 32g11%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
