Zucchini and Sweet Potato Soup

~With crispy bacon~

There’s nothing quite like a warm, velvety soup to lift your spirits. This zucchini, sweet potato, and carrot soup is naturally creamy thanks to coconut cream and full of wholesome vegetables.

It’s the kind of recipe you’ll want to keep on repeating. The coconut cream gives it a delicate richness without making it heavy, while the dill adds brightness and a hint of freshness. The bacon? That’s the salty crunch that makes every spoonful irresistible.

Why you’ll love this recipe 

• Light yet satisfying – packed with vegetables, but creamy enough to feel indulgent.
  Versatile – serve it warm on chilly evenings or chilled as a refreshing starter.
• Balanced flavors – earthy sweet potato, mellow zucchini, and carrots harmonize with herby dill and rich coconut cream.
• Texture contrast – silky soup paired with crispy bacon.

Ingredient Benefits

1. Zucchini – Low-calorie, hydrating, supports digestion.
2. Sweet Potato – Rich in beta-carotene, vitamin C, fiber for immunity and digestion.
3. Carrots – Eye health and antioxidants.
4. Onion & Garlic – Immune support, anti-inflammatory properties.
5. Coconut Cream – Creamy texture, healthy fats.
6. Olive Oil – Heart-healthy monounsaturated fats.
7. Dill – Adds vitamins, antioxidants, and aromatic flavor.
8. Bacon – Adds savory richness and satisfying crunch.

The Recipe

servings: 2–3 | total time: 35 minutes | difficulty: easy

Cooking Tip: to keep the soup silky and smooth, blend thoroughly and stir in the coconut cream after slightly cooling to avoid curdling.

Ingredients

• 1 medium zucchini
• 1 medium sweet potato
• 2 carrots
• ½ onion
• 2 garlic cloves
• 1 liter water or broth
• 1 tbsp Himalayan pink salt
• 1 tbsp extra virgin olive oil
• ⅓ can coconut cream
• ½ bunch fresh dill
• 2 slices raw bacon (approx. 20 g)

Instructions 

1. Peel and dice the zucchini, sweet potato, carrots, and onion. Peel the garlic cloves.
2. Place all vegetables in a pot, cover with water or broth, add olive oil and salt. Cook until everything is soft and tender.
3. Add chopped dill to the pot and blend until smooth and creamy. Adjust seasoning to taste.
4. Let the soup cool slightly, then stir in the coconut cream until fully combined.
5. Fry the bacon slices in a dry pan until golden and crispy. Transfer to paper towels to drain, then chop finely.
6. Ladle the soup into bowls and sprinkle with crispy bacon. Enjoy warm or chilled.

Serving suggestions

• For a vegetarian version, skip the bacon and top with roasted pumpkin seeds or toasted pine nuts.
• Add a drizzle of chili oil if you like a bit of heat.
• Pair it with a slice of spelt bread or homemade seed crackers for a complete meal.

Nutrition 

Per serving, approx: Calories: 180 kcal | Protein: 5 g | Carbs: 18 g | Fat: 10 g | Fiber: 4 g 

Dietary Info

Gluten-free | Dairy-free