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Sweet Potato And Rosemary Soup

Ingredients

• 1 tablespoon olive oil
• 1/3 cup chopped onion (1 small)
• 2 cloves garlic, minced
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried rosemary, crushed
• 2 pounds sweet potatoes, peeled and chopped (3 1/2 cups)
• 10 ounces russet potato, peeled and chopped (1 1/2 cups)
• 2 14-ounce cans reduced-sodium chicken broth

Directions

1. In a saucepan heat oil over medium heat.
2. Add onion and garlic and cook and stir 5 minutes.
3. Add carrot, celery, thyme, and rosemary and cook and stir for 3 minutes.
4. Add potatoes and broth and simmer, covered, for 25 minutes and cool slightly.
5. Transfer half of the vegetable mixture (3 1/2 cups) to a large heatproof bowl.
6. Transfer vegetable mixture in the bowl in batches to a blender or food processor.
7. Blend or process until smooth.
8. Return pureed mixture to saucepan and heat through.

Attribution