Carrot, Yam and Rosemary Soup

This soup is a healthy and delicious bowl of happiness. 

Serves 4-6

1 small onion, chopped or 1 leek, chopped
1 tablespoon vegetable oil
5 medium carrots, chopped
1 small yam, peeled and chopped
4 cups vegetable or chicken stock
3 sprigs of rosemary
2 tablespoons lemon juice
Salt and ground pepper

1. Soften onions in a large pan with oil. Add the chopped carrots, yam, stock, whole sprigs of rosemary, and lemon juice. Bring to a boil, cover and cook for 20 minutes.
2. When carrots and yam are very tender remove rosemary, puree the soup in a blender (you may need to do this in batches) or use an emulsion blender, return soup to pan, and season to taste.
3. Heat through again and Serve.