Easy Sweet Potato Soup with Zucchini, Carrots, and Garlic
Are you in need of a quick weeknight dinner idea? Look no further than this Easy Sweet Potato Creamy Soup with vibrant additions like zucchini, carrots, and garlic – perfect for busy households.
Are you looking for a healthy and delicious soup recipe that is easy to make? Look no further! This easy sweet potato soup with zucchini, carrots, and garlic is the perfect comfort food for chilly evenings, a quick lunch option, or a tasty side dish. Packed with nutritious, wholesome ingredients and flavor, this comforting soup will become a family favorite in no time. Whether you are a seasoned chef or just starting in the kitchen, this recipe is straightforward and requires only a handful of ingredients. I make mine without heavy cream, coconut milk, or store-bought vegetable stock, and I cook the veggies in water and add Parmesan cheese for the creamy texture. So, follow along and get ready to indulge in a bowl of creamy goodness that will warm your heart and body during the colder months.
I’ve heard stories from people that don’t eat vegetables at all. Or have a limited choice of vegetables they consume. My dad is one of them. Throughout my childhood, my mom cooked various veggies for the rest of us. Still, there were always regular potatoes in the offerings for him—potatoes in many different variations – mashed potatoes, baked potatoes, boiled potatoes, you name it. His veggie consumption was based on about 70% potatoes. To this day, I am still wondering how he never gets bored eating potatoes 🫤. But the funny thing is, he never liked sweet potatoes 😂. Plus, he doesn’t eat zucchini also. So, he would never choose this Sweet Potato Zucchini Soup. And he is very wrong because this delicious easy soup is so good!
A balanced diet means you have to include variations of different food groups in your daily offerings to get the most benefits. I offer my kids a variety of veggies for every meal. Sometimes, they will eat them, sometimes not, but it is always on their plates. And the most important thing to teach your kids to eat healthily is to be a good role model. My dad wasn’t a good role model in terms of food for me, but I am glad my mom was.
Why We Crave Potatoes
My parents often visit, and we have meals together regularly. To this day, my dad still gets served potatoes in a million different ways. And even though my kids have eaten various veggies since I introduced solid food at six months old, if grandpa is served potatoes, they will also eat them. Rather than other veggies that are served. This prompted me to search for why we crave potatoes in our diet so much.
Potatoes are an excellent source of starch, which our body breaks down into glucose to produce energy. But the kind of starch that potatoes have is the one that is digested rapidly, causing a surge in glucose and insulin in our bodies. And this surge dips very soon, leaving us hungry again, which might lead to overeating in some people. So, the reason we crave potatoes is the fact that potatoes contain lots of glucose and very quickly provide hunger satisfaction. But, the bad news is that it makes us eat more soon.
I want to point out that eating potatoes is okay. We must eat it in moderation for the most benefits and combine it with other tasty veggies and protein.
If you need more ideas on preparing potatoes, check out the recipe for these tasty and crispy Baby Potatoes and this Whole Branzini with Veggies in the Oven Recipe.
Ingredients for Vegetarian Sweet Potato Soup
Here is what you’ll need to prepare this delicious, easy vegetarian sweet potato soup with zucchini, carrots and garlic:
- One large sweet potato, cut into cubes
- One medium size zucchini, cut into cubes
- 2 medium size carrots, cut into cubes
- 1-2 garlic cloves, minced – you can also add garlic powder instead.
- 1 tbsp butter
- 3 cups water – I prefer adding plain water to my soups to avoid unnecessary sodium from vegetable broth or chicken broth. But if you like, you can add them instead of water.
- 2 tbsp grated parmesan cheese
- Salt and black pepper to taste
- 1 tsp dill weed, dried or fresh
How to Prepare Easy Sweet Potato Soup
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the diced sweet potatoes, carrots, zucchini, and garlic to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the water (vegetable broth or chicken broth if you prefer), and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover your pot with a lid partially open (to allow steam to escape). Allow it to simmer for about 20-25 minutes or until the vegetables are tender and easily pierced with a fork.
- Use an immersion blender or transfer small batches of soup into a blender or food processor to puree until smooth. If using a blender or food processor, be sure not to fill it too full, as hot liquids can expand when blended.
- Return the blended soup to the pot if you use a regular blender. Stir in the grated Parmesan cheese. Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated—Season with salt and pepper to taste.
- Taste test your soup; add more salt or pepper if you need to.
- Sprinkle with dill weed and give it a final stir.
- Once the soup is ready, ladle it into bowls, garnish with more dried or fresh dill weed, and an extra sprinkle of Parmesan cheese if desired. Serve the soup hot, and add a dollop of sour cream or Greek yogurt for some added creaminess if desired.
Yes, depending on your dietary preferences, you can use dairy milk or a non-dairy milk alternative like almond milk, soy, or coconut milk for an extra creamy flavor.
This soup is vegetarian if made with Parmesan cheese. To make it vegan, use a vegan Parmesan cheese substitute.
This soup pairs well with crusty bread, a side salad, or even a sprinkle of extra Parmesan cheese for added flavor.
Add more vegetable broth or milk to reach your desired consistency if the soup is too thick. If it’s too thin, you can simmer it uncovered for a bit longer to thicken it.
You can experiment with different seasonings or add herbs like thyme or rosemary for extra flavor. Some people also like adding a dash of nutmeg for a warm, aromatic touch, red pepper flakes for hotness, or fresh ginger.
How to Savor and Make the most of your Sweet Potato Soup
Once you have prepared your delicious healthy soup, there are many different ways to enjoy it. So, there is no one-way street for all. In other words, you will never get bored. Here are some options I tried over the years:
- Serve with pita chips: Add some parmesan cheese to individual servings and eat it with pita chips.
- Experiment with different toppings: Try toppings like a dollop of sour cream, freshly chopped herbs (such as parsley or chives), homemade croutons, roasted pumpkin seeds, or a little olive oil.
- Experiment with Texture: If you enjoy a bit of texture in your soup, consider adding cooked rice or toppings like crispy bacon bits, crumbled feta cheese, or even a handful of toasted nuts like pecans or almonds.
- Serve with bread: A warm slice of crusty bread or a fluffy dinner roll makes an excellent sidekick for sweet potato soup. Dip it in the soup or spread some butter to complete your meal. Here is a great recipe for Homemade Olive bread.
- Enjoy Leftovers: Sweet potato soup often tastes even better the next day as the flavors meld. Store leftover soup in the fridge and reheat gently for a quick and satisfying meal.
If you love this recipe, here are some other great recipes to try:
- Quick Air Fryer Sweet Potato Cubes with Cinnamon
- Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Easy Oven-Baked Potato with Green Onion and Sour Cream
- Baby Potatoes Recipe
- Simple Homemade Whole-Wheat Olive Bread Recipe
Sweet Potato Soup with Zucchini, Carrots, and Garlic
Ingredients
- 1 sweet potato large, cut into cubes
- 1 zucchini medium size, cut into cubes
- 2 carrots medium size, cut into cubes
- 2 garlic cloves minced
- 1 tbsp butter
- 3 cup water
- 2 tbsp Parmesan cheese grated
- salt and black pepper to taste
- 1 tsp dill weed fresh or dried
Instructions
- Heat the butter in a large soup pot over medium-high heat.
- Add the diced sweet potatoes, carrots, zucchini, and garlic to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the water (vegetable broth or chicken broth if you prefer), and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover your pot with a lid partially open (to allow steam to escape). Allow it to simmer for about 20-25 minutes or until the vegetables are tender and easily pierced with a fork.
- Use an immersion blender or transfer small batches of soup into a blender or food processor to puree until smooth. If using a blender or food processor, be sure not to fill it too full, as hot liquids can expand when blended.
- Return the blended soup to the pot if you use a regular blender. Stir in the grated Parmesan cheese. Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated—Season with salt and pepper to taste.
- Taste test your soup; add more salt or pepper if you need to.
- Sprinkle with dill weed and give it a final stir.
- Once the soup is ready, ladle it into bowls, garnish with more dried or fresh dill weed, and an extra sprinkle of Parmesan cheese if desired. Serve the soup hot, and add a dollop of sour cream or Greek yogurt for some added creaminess if desired.
Video
Notes
- Refer to the post above for video instructions and serving suggestions.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Serve with pita chips: Add some parmesan cheese to individual servings and eat it with pita chips.
- Experiment with different toppings: Try toppings like a dollop of sour cream, freshly chopped herbs (such as parsley or chives), homemade croutons, roasted pumpkin seeds, or a little olive oil.
- Experiment with Texture: If you enjoy a bit of texture in your soup, consider adding cooked rice or toppings like crispy bacon bits, crumbled feta cheese, or even a handful of toasted nuts like pecans or almonds.
- Serve with bread: A warm slice of crusty bread or a fluffy dinner roll makes an excellent sidekick for sweet potato soup. Dip it in the soup or spread some butter to complete your meal. Here is a great recipe for Homemade Olive bread.
- Enjoy Leftovers: Sweet potato soup often tastes even better the next day as the flavors meld. Store leftover soup in the fridge and reheat gently for a quick and satisfying meal.
