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
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
-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.
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!