Creamy Carrot and Sweet Potato Soup

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3 tbsps olive oil

1 yellow onion (chopped)

6 garlic cloves (chopped)

3 carrots (medium, chopped)

1 tbsp fresh thyme leaves

1 tbsp sage leaves (fresh, chopped)

1 tbsp rosemary leaves (fresh, chopped)

2 sweet potatoes (large, peeled and chopped, about 2 lbs)

6 cups vegetable stock




1. Heat oil in a large pot over medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic, carrots and herbs, and saute until very fragrant, about 5 minutes.

2. Add potatoes and vegetable stock. Bring just to a boil. Cover, reduce heat, and simmer until potatoes and carrots are tender, about 15 minutes.

3. Puree with an immersion blender or regular blender in batches. Season with salt and pepper to taste.

Bon Appetit!

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