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.
Servings: 2 people
Calories: 190kcal
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 tablespoon butter
- 3 cup water
- 2 tablespoon Parmesan cheese grated
- salt and black pepper to taste
- 1 teaspoon 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.
Nutrition
Serving: 1bowl | Calories: 190kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 264mg | Potassium: 852mg | Fiber: 6g | Sugar: 13g | Vitamin A: 26461IU | Vitamin C: 25mg | Calcium: 161mg | Iron: 1mg
