Ingredients:
2 (14 1/2 ounce) cans chicken broth
1 lb fresh sweet potatoes, peeled and sliced
1 3/4 cups sliced carrots
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons butter
1 1/4 cups chopped onions
1 clove garlic, minced
1/2 cup orange juice ( I use fresh)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch red peppers
chopped rosemary ( for garnish)
Directions:
In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
Rosemary.
Bring to boil.
Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
In medium skillet,combine butter,onion and garlic over medium heat.
Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
Stir pureed mixture into liquid.
Stir in orange juice,salt and peppers.
Return to low heat,cook 10 minutes or until heated through.
Garnish each serving with fresh rosemary.
Servings: 6
Time preparation: 10 min.
Time total: 48 min.