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 ~vegan, gluten free~

Sweet Potato, Carrot and Rosemary Soup

a few gluggs 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

sweet potato, carrot and rosemary soup ~vegan, gluten free~

-In a large soup pot, add olive oil and onion.  Saute until translucent.  Add garlic and saut√© 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.


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!