CREAMY SWEET POTATO ROSEMARY SOUP

Creamy Sweet Potato Rosemary Soup image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

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2 tablespoons olive oil
2 tablespoons unsalted butter (optional)
1 large shallot (thinly sliced (about 1 cup sliced) (can substitute 1 cup diced yellow onion))
1 large clove garlic (minced)
2 teaspoons chopped fresh rosemary + more for garnish if desired
1 pound approx. 1 large or 2 medium sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces (about 3 cups)
4 cups low-sodium vegetable broth
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
4 ounces light cream cheese (room temperature (see "Vegan Option" below for alternatives))
Optional toppings: A drizzle of olive oil or a few fresh rosemary leaves

Steps:

Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
Using an immersion blender or working in batches with an upright blender, puree the soup.
Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
Taste and add additional salt and pepper if desired. Serve.