What you need:
-1 whole onion, chopped
-1/4 cup of butter
-5 whole carrots, peeled & washed, chopped
-2 sweet potatoes, peeled & washed, chopped
-28 oz of Chicken stock (2 cans)
-1 teaspoon of ground ginger
-2 cups of low-fat milk
-1 teaspoon of dried, crushed rosemary
-1/2 teaspoon of salt
-1/8 teaspoon of pepper
-1 package of salted roasted pistachios – garnish
Wash, peel and cut
-2 whole sweet potatoes
-5 regular sized carrots
-one whole onion (not pictured)
Add onion and butter to a large stock pot. Saute, onions in butter until softened. Add sweet potato and carrot pieces, and ginger.
Add 2 cans of chicken stock (to make vegetarian swap chicken stock for vegetable stock).
Cover and cook over medium heat for 30 minutes.
Add the end of the 30 minutes. Remove from heat and allow to cool for 15 minutes.
Pour vegetables and liquid into a good blender (not all blenders are created equal) blend. If you have a blender with less power, do this step in smaller batches. A great affordable blender with a strong motor is the Ninja, if you are looking to spend a little more the Vita Mix is great. If you don’t have access to a blender you can use an immersion blender and blend in your pot.
Once the vegetables have been pureed, add rosemary to blender, blend about 30 seconds (this step is optional, I did it because I wanted my soup to be smooth versus biting down on a piece of rosemary). Pour the mixture back in your pot.
Add milk. (for a dairy free – swap with your favorite dairy free substitute). Add salt & pepper.
Cook over low heat until heated through.
Top with salted, roasted pistachios.