Carrot and Sweet Potato Soup with Rosemary

Now, it really is cold outside. Even minus during the night so we need some warm creamy soup so much. They are easy to make, you need only few kind of veggies, a little time, a blender and it is ready! It cannot be easier and the flavors are pretty comforting.

This carrot and sweet potato soup has kind of a sweeter side in the soup world, but with rosemary, it turns out herby and more delicious. I love how it turned out and I think it is also a good option for the coming Thanksgiving feast in the US.

Photo 2018. 11. 06. 18 12 27


  • 500-600g sweet potato
  • 2-3 medium carrots
  • 2 cloves garlic
  • 1 onion
  • 1 tsp dry rosemary (or bit more fresh)
  • 2 tbsp olive oil
  • salt, pepper


  • Oat cream


  1. Peel the veggies; chop the onion and the garlic. Cut the carrots and sweet potato into cubes.
  2. Heat up the oil, add the rosemary and the garlic. Fry it for 1-2 minutes. Add the chopped onion and fry it as well.
  3. Add the carrot and sweet potato cubes; roast them in the pan a little.
  4. Add water until it covers them. (You can use vegetable stock as well!) Add salt and pepper.
  5. Cook it until everything is soft. Blend it until it’s creamy.
  6. Plate it and top it with a little oat cream to add more creaminess. .

It’s herby, creamy, comforting and delicious! You can top it with any kind of nuts, if you’re not vegan, even with bacon. It depends only on you, whatever you prefer! I hope you will like this!

Have a nice time with cooking!


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