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In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp. Rosemary. Bring to boil. Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender. In medium skillet,combine butter,onion and garlic over medium heat. Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor. Reserving liquid,transfer sweet potato mixture to food processor,process until smooth. Stir pureed mixture into liquid. Stir in orange juice,salt and peppers. Return to low heat,cook 10 minutes or until heated through. Garnish each serving with fresh rosemary.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching