Roasted Sweet Potato Soup



2 large sweet potatoes, (about 1-3/4 lb)
2 tbsp extra-virgin olive oil
1/2 tsp salt
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped
2 cloves garlic, minced
1 tsp chopped fresh rosemary, (or 1/4 tsp dried)
1/4 tsp white pepper or black pepper
2 cups homemade chicken stock or vegetable stock
1/4 cup rosemary oil
8 Fresh rosemary sprigs

1. Peel and cube sweet potatoes; toss with half each of the oil and salt. Roast on baking sheet in 450°F oven, stirring occasionally, until tender, about 20 minutes.
2. 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.
3. Add stock, potatoes and 4 cups 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.

Makes: 8 servings.

By The Canadian Living Test Kitchen