The best recipe for Sweet Potato, Carrot and Rosemary Soup
I had a refrigerator full of veggies and needed to use them quick!
So, I chopped, simmered, added fresh herbs, blended in the vitamix and taa-da… a simple and savory sweet potato soup was created!
The creaminess comes from cannellini beans making this soup completely vegan!
Sweet Potato, Carrot and Rosemary Soup
The best recipe for Sweet Potato, Carrot and Rosemary Soup
Servings 2
Calories 193kcal
Cost $
Ingredients
- a few glugs of extra virgin olive oil
- 1/2 yellow onion chopped
- 3 large cloves of garlic minced (or 4 smaller ones)
- 4 cups vegetable stock
- 2 cups water
- 2 cups sweet potato chopped
- 1 cup zucchini chopped
- 1 cup carrots chopped
- 1 can cannellini beans drained and rinsed
- 1 sprig of fresh rosemary ~1 tablespoon
- 1/2 teaspoon sea salt
- a few grinds of the pepper mill
Instructions
- In a large soup pot, add olive oil and onion. Saute until translucent. Add garlic and sauté until fragrant.
- Add stock, water, sweet potatoes, carrots, zucchini, rosemary, salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.
- Remove from heat and add canellini beans.
- Add to a food processor or blender and puree until smooth.
- Enjoy 🙂
Notes
I added a pinch of fresh rosemary and black cyprus sea flakes for garnish. (my sister-in-law bought me the sea flakes from a cute little shop in Chatham called Sea Salt and Pepper. I wanted everything in this store!) You could also add a drizzle of rosemary infused olive oil, roasted pepitas or red pepper flakes for heat 🙂
Nutrition
Calories: 193kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 2599mg | Potassium: 876mg | Fiber: 7g | Sugar: 15g | Vitamin A: 30701IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 1mg
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