1 Tbsp. olive oil 1 large onion 2 medium sweet potatoes 2 carrots 2 cloves garlic, minced 5 c. chicken or vegetable broth 1 Tbsp. fresh chopped rosemary 1 Tbsp. fresh thyme leaves 2 large Granny Smith apples 1/2 c. heavy cream salt and white pepper
What to do:
1. In a large soup pot heat oil and sauté onion 5 min. or until softened. 2. Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 min. more. 3. Stir in broth and fresh herbs. 4. Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 min. until vegetables are all tender. 5. Puree in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper. Serves 6-8.
Nutrition information per serving: Calories 205; Protein 5 g; Carbohydrates 25 g; (49% calories from Carbs); Total Fat 10 g; (41% calories from fat); Dietary Fiber 4 g; Vitamin A 1814 RE; Vitamin C 20mg; Vitamin E 1 mg.
