Sweet Potato/Zucchini/Carrot Soup by Sarah Chapman

Sweet Potato/Zucchini/Carrot Soup by Sarah Chapman

This recipe was submitted by Brooklyn JewishMOM Sarah Chapman, our 4th semifinalist in the JewishMOM.com Chanukah Recipe Contest. In addition to being the mother of a baby boy, Sarah is a speech pathology graduate student. This soup is a great way to warm up your family on a cold Chanukah night.

Sweet Potato/Zucchini/Carrot Soup

1 onion, sauteed with olive oil (2-3 Tbsp.)
1 large zucchini
1 sweet potato
4-5 carrots
4 cups water
2 tablespoons brown sugar
1-2 tsp garlic salt
1 tsp onion powder
1 tsp garlic powder

Saute the onion
Add 4 cups of water
Chop up the vegetables and add them to the soup
Add brown sugar and spices
Puree everything!

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5 comments

  1. this really sounds amazing! i can’t wait to try it. it’s perfect for winter weather – and i’m feeling warm and cozy just by imagining all the ingredients together.

  2. just wanted to fix something- add enough water to cover the vegetables.. or however much you want depending on how thick you want it to be..doesnt necessarily need to be 4 cups.
    happy chanukah 🙂

  3. I make this soup all the time; I use soy or almond milk as a base and add a little pareve chicken flavor soup mix..the brown sugar is great I use it too…re spices, a small pinch of clove, ginger, coriander, cinnamon is a nice touch..and use w/immersion blend, garnish with a little red paprika and some green fresh cilantro..remember important how food is presented

  4. This looks delicious, and I hope to make it one day soon. Thank you so much posting this!!! 🙂

  5. Wow! This soup sounds delicious, I cannot wait to try it. I never thought of adding brown sugar to a vegetable soup, genius!

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