Creamy Sweet Potato 🍠 Veggie Soup 🍜. The fiber in sweet potatoes will help fill you up and keep you satiated longer. Healthy, vegetarian, paleo, dairy and gluten-free, tasty + nutritious. I may receive commissions for purchases made through those links at no additional cost to you.

I added celery, only blended half the veggies & broth since I like some bits in my soup, subbed out the. Strain the water (keep the stock for later) and let the veggies cool, blend the veggies to a fine puree. Low-fat Creamy Sweet Potato Soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. You can have Creamy Sweet Potato 🍠 Veggie Soup 🍜 using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Creamy Sweet Potato 🍠 Veggie Soup 🍜

1. It's 3 of large sweet potatoes (peeled, cut into chunks).
2. Prepare 3 of large zucchini (peeled, sliced into coins).
3. Prepare 10 of small baby red potatoes (do not peel !!), cut each one in half.
4. Prepare 2 cups of baby carrots.
5. It's 1 stick of margarine.
6. It's 2 of onions, sliced.
7. You need 15 cloves of garlic, minced.
8. Prepare 2 cartons (32 ounce) of low sodium chicken broth.
9. You need 1/8 teaspoon of black pepper.
10. Prepare 1/4 teaspoon of Goya adobo.
11. Prepare 1 can (12 ounce) of evaporated milk.

Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Jump to the Creamy Vegetable Soup Recipe or watch our recipe video showing you how we make How to Make Quick and Easy Creamy Vegetable Soup. We have been making this soup for years.

Creamy Sweet Potato 🍠 Veggie Soup 🍜 instructions

1. In a large stockpot melt your margarine 🧈........
2. Add to melted margarine your sliced onions, sauté for several minutes........
3. Next add in your minced garlic, sauté until fragrant........
4. Now add your sweet potatoes, zucchini, baby red potatoes and baby carrots, sauté veggies until slightly tender......
5. Next add your 2 cartons of low sodium chicken broth, black pepper and Goya adobo, bring to a boil, stirring occasionally.......
6. Reduce heat to low / medium and cook soup, slightly covered, for about 30 minutes, or until all veggies are tender, stirring occasionally.......
7. Add in your can of evaporated milk, cook on low heat for several minutes, stirring until milk is heated thru.......Remove from heat, serve and enjoy 😉!!.

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