Ingredients
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2 (14 1/2 ounce) cans chicken broth
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1 lb fresh sweet potatoes, peeled and sliced
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1 3/4 cups sliced carrots
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2 teaspoons butter
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1 clove garlic, minced
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1/2 cup orange juice (I use fresh)
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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1 pinch red pepper
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chopped rosemary (for garnish)
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1 1/4 cups chopped onions
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2 teaspoons finely chopped fresh rosemary leaves
Instructions
- 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.