Ingredients Jump to Instructions ↓

  1. 1 large clove garlic, minced

  2. 1 tablespoon olive oil

  3. 4 cups vegetable broth

  4. 4 cups (about 2 pounds) cubed sweet potatoes

  5. 1 cup low-fat milk

  6. 1 teaspoon pepper

  7. 1 teaspoon salt

  8. 1 teaspoon to 1 tablespoon finely chopped fresh rosemary

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, sauté the garlic in the olive oil for about 30 seconds. Add the broth and potatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the potatoes are tender, about 20 minutes. Remove the soup from the heat and puree it with an immersion blender (or in batches in a standing blender) until smooth.

  2. Stir in the milk, pepper, and salt. Add rosemary to taste just before serving -- or omit it from your child's bowl altogether if you're not sure how she'll respond to the look or flavor.

  3. Return the soup to the stove and warm over medium heat, stirring frequently. Makes about 7 cups.


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