Sweet Potato and Carrot Soup with White Beans

THE PICKY EATER

This creamy sweet potato and carrot soup is made with white beans for a full and hearty meal.

Prep Time: 10 Min

3 small/medium sweet potatoes 1 cup carrots 1 32oz box of veggie broth 9 cloves garlic 2 red onion 2 15oz cans cannelini beans 1 tbsp fresh sage 3/4 to 1 tsp salt 1/2 tsp ground black pepper

Cook Time: 40 Min

Ingredients

White Scribbled Underline

01/04

Add olive oil, onion, garlic, salt and pepper into a large pot over medium heat. Saute until onion is translucent, about 10 min.

02/04

Add sweet potatoes, carrots, broth, beans, and sage and bring to a boil. Reduce to a simmer and cook until potatoes are very tender – up to 30 minutes.

03/04

Using an immersion blender, blend the soup until smooth.

DISH INFO

INGREDIENTS

15

CALORIES

203

MINUTES

43