This vegetarian & gluten-free maple rosemary sweet potato soup is the perfect cozy, cold weather dinner!
I’m sorry I’ve been MIA lately. The baby is due in less than a month(!) and we’re so busy getting ready (and so tired!). Also, I feel very acutely that these are my last few precious weeks with Owen as my one and only. I think he feels it too, and we’ve sort of been inseparable. Once we are settled as a family of four I promise I will be back here full force 🙂 In the meantime, I hope to share a least a holiday cookie or two before baby arrives!
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large shallots, chopped
- 2 large cloves garlic, minced
- 2 pounds (2 or 3) sweet potatoes, peeled and diced into 1/2-inch pieces
- 2 (6-inch) sprigs fresh rosemary
- 4 cups low-sodium vegetable broth + 1 cup water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup mascarpone cheese
- 2 tablespoons maple syrup
- In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the garlic and cook until the garlic is soft and fragrant, 1 to 2 minutes more. Add the sweet potatoes, rosemary, vegetable stock, water, salt and pepper. Bring the mixture to a boil, then reduce the heat, partially cover the pot, and simmer until the sweet potatoes are fork-tender, about 20 minutes.
- Remove the pot from the heat and remove and discard the rosemary sprigs. With an immersion blender (or in batches in a regular blender) blend the soup until it is completely smooth. Whisk in the mascarpone and maple syrup. Taste, and season with more salt and pepper as needed.