Sweet Potato, Carrot and Rosemary Soup, Vegan and Gluten-Free

The best recipe for Sweet Potato, Carrot and Rosemary Soup
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 vegan gluten free best recipe

Sweet Potato, Carrot and Rosemary Soup

The best recipe for Sweet Potato, Carrot and Rosemary Soup
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Course: Breakfast, Main Meal, Soup
Cuisine: American, Gluten Free, Vegan
Servings: 2
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

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
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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