Sweet Potato Rosemary Soup

This soup is my personal "ideal" soup.  I love everything about it.  I hope you do too:)

Sweet Potato Rosemary Soup

Ingredients:

-2-4 sweet potatoes (yams? the orange ones) roasted

-1 roasted head of garlic

-2 onions, chopped

-2-4 carrots, chopped

-2-4 stalks of celery, chopped

-4-6 cups chicken broth or water

-1 Tbsp chopped fresh rosemary (or 2 Tbsp dried)

-2 tsp salt

-1/2 tsp pepper

-1 cup cooked and finely chopped turkey bacon (that's what we use, you can substitute as you wish)

-2-4 cups chopped cooked chicken

-1 cup Israeli Couscous (or a pasta of your choice, or none if that's your choice:)

Steps:

-roast the sweet potatoes in the oven until they are soft. let cool.

-you can roast the head of garlic along with the sweet potatoes but they will be ready sooner, so keep an eye on them.

-squeeze the garlic cloves into your blender

-peel sweet potatoes and add them to the blender as well. 

-add 4 cups of water or chicken broth to the blender, blend everything together until it makes an orange puree

-in a large soup pot, fry onions, celery and carrots in coconut oil over medium high heat

-pour sweet potato puree into the soup pot wight he cooked vegetables

-add seasoning, chicken and bacon.

-I prefer to cook the "pasta" (israeli couscous in this case) separately.  Two reasons:  1. not everyone in my house eats grains   2.  pasta continues to cook and turns mushy.

-add more water or chicken broth for desired thickness.

serves: 6