- 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
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.