The first step is to bake the sweet potatoes. It is very convenient to do it in advance, then the soup will take no more than 10-15 minutes. Sweet potatoes must be washed thoroughly before baking. Bake large root about 1 hour at a temperature of 220-230°. Very well bake a sweet potato in foil, in this case, it is elementary to clean, turns out tender and juicy.

Rosemary. I use fresh rosemary, though a little dried up in the fridge, and I like it when the dish across the whole needles of rosemary, so I added them (needles) in the soup entirely. If You use dried rosemary or You don't like the whole needle in the dish, you can pre-grind the rosemary in a mortar or in any way. Pour the needles of rosemary in boiling water.

Clean baked sweet potato.

Pour into a suitable saucepan with vegetable oil. Since high temperature processing will not be possible to use any of your favorite cold pressed oil. Put in the sweet potato casserole. Porirua immersion blender.

Add the soy sauce. I used the "sauce For sushi and sashimi" TM Kikkoman.

Continuing to blend, gradually add the boiled water (first water rosemary - rosemary can be deleted or left, optional) to desired consistency. Taste for salt, if necessary add the soy sauce. Put the saucepan on the stove over low heat and while stirring bring the soup to the desired temperature. If You used hot vegetarienne sweet potatoes and boiling water, You may not need to heat the soup.

The soup is ready. Bon appetit!