Ingredients

4 tb sp olive oil
2 cloves garlic,crushed
1 medium onion, chopped
1tbsp rosemary, chopped
2 tb sp tomato pesto
1 medium carrot, diced
1 large potato, diced
3 cups sweet potato, diced
1 and 3/4 cups of chicken broth
salt and pepper
2 tb sp rosemary, chopped

Method

Heat oil in a saucepan and add the garlic, onion, rosemary and cook
on medium heat for 3-5 minutes or until soft.

Add the tomato pesto and cook for 1 minute. Add carrot, potato
and sweet potato and cook a further 5 minutes.

Add the chicken broth and salt and pepper, bring to boil then reduce heat
simmer covered for 30- 40 minutes or until vegetables are soft.

Puree the soup in a food processor retrurn the soup to the pan
add the rosemary and heat through before serving.

Add extra broth if soup is too thick.

Serves: 4-6