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Maple Rosemary Sweet Potato Soup

Maple Rosemary Sweet Potato Soup

This is the perfect cozy, cold weather soup! It will keep in the fridge for about a week, and up to three months in the freezer.
Servings 6
Author Turnip the Oven

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 large shallots chopped
  • 2 large cloves garlic minced
  • 2 pounds sweet potatoes 2 or 3, peeled and diced into 1/2-inch pieces
  • 2 sprigs fresh rosemary 6-inch
  • 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

Instructions

  1. 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.
  2. 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.