Heat the oil in a heavy, large saucepan over medium heat. Add the onion. Cook until translucent, about 5 minutes. Add the garlic. Stir 1 minute. Add the sweet potatoes and rosemary. Stir in the broth. Season lightly with salt and pepper. Bring to a boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes.
Remove and discard rosemary sprigs. Use an immersion blender to puree soup until smooth and thick. Season with additional salt and pepper if necessary.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1050.2mg||36 %|
|Potassium 550.8mg||14 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 31.1g|
|Protein 2.7g||4 %|
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Calories per serving: 163
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