IE 11 is not supported. For an optimal experience visit our site on another browser.

Carrot, yam and rosemary soup

SERVINGS
4-6 Servings
RATE THIS RECIPE
(0)
SERVINGS
4-6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon vegetable oil
  • 5 tablespoon medium carrots, chopped
  • 1 tablespoon small yam, peeled and chopped
  • 4 cup vegetable stock
  • 3 sprig rosemary
  • 2 tablespoon lemon juice

Preparation

Baking Directions:

Soften onions in a large pan with oil.

Add the chopped carrots, yam, stock, whole sprigs of rosemary, and lemon juice.

Bring to a boil, cover and cook for 20 minutes.

When carrots and yam are very tender remove rosemary, puree the soup in a blender or food processor (you may need to do this in halves), return soup to pan, and season to taste.

Heat through again, serve with a wonderful warm whole-grain bread.