Tomato Soup with Sweet Potato — Light and Healthy Dinner

• olive oil↗2 ст. л. tbsp
• onion↗2

  chopped

• carrot↗2

  chopped

• garlic cloves↗2

  pressed

• red pepper↗2

  chopped

• sweet potato↗1 великий

  peeled and chopped

• canned tomatoes2 × 400 г консерви g
• vegetable or chicken broth cube with low salt1
• dried oregano↗1 ч. л. tsp
• rosemary sprigs↗3

  leaves removed and chopped

• heavy cream70 мл ml

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot, sauté the onion for 8–10 minutes until it becomes soft and lightly browned. Add the carrot, garlic, red pepper and sweet potato, cook for another 10 minutes, stirring frequently, making sure the garlic does not burn.

2. 2

   Add the tomatoes, broth cube, dried oregano, rosemary and 1 L of water, bring to a gentle boil. Cover with a lid and simmer for 20 minutes until the sweet potato is tender.

3. 3

   Blend the soup with an immersion blender until smooth and creamy. Stir in the heavy cream and season to taste. Serve immediately or chill – the soup keeps in the refrigerator for up to three days, and in the freezer for up to three months.