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