Name: Sweet Potato, Carrot and Rosemary Soup
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
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

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sweet potato carrot and rosemary soup vegan gluten free best recipe

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

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Prep Time: 3

Cook Time: 15

Total Time: 18

Course: Breakfast, Main Meal, Soup

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 193kcal

Cost: $5

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

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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