Sweet potato soup with orange and rosemary

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 small garlic cloves
• 2 tbsp olive oil
• 3 sweet potatoes, approx. 700 g
• 2 sprigs rosemary
• ½ liter chicken broth or vegetable broth
• ¼ liter cream or vegan alternative, e.g. soy cream
• 1 orange(s), juice, possibly also zest
• salt and pepper
• chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

fruity vegetable cream soup

Finely chop the onion and garlic cloves. Heat olive oil in a large pot (it should be a bit higher, as this is helpful for puréeing) and sauté the onions and garlic. Add the rosemary sprigs and fry briefly. Peel and chop the sweet potatoes, add them to the pot, and fry briefly. Pour in the chicken or vegetable stock, bring to a boil, and simmer covered for about 15-20 minutes. The cooking time depends on the size of the sweet potatoes; they should be pleasantly soft—just taste it. Remove the rosemary sprigs and purée the soup with a hand blender. Pour in the cream and let it simmer for a few minutes. Season to taste with orange juice, salt, pepper, and chili, if desired. Tip: If the orange peel is edible, grate some zest before juicing and serve the soup garnished with a dollop of whipped cream, orange zest, and perhaps a fresh rosemary sprig.