Teresa's Recipes
Creamy Carrot and Zucchini Soup
Envelop yourself in the comforting warmth of this Creamy Carrot and Zucchini Soup, a dish that boasts the vibrant colors and rich flavors of nutritious vegetables. The smooth, velvety texture of this soup, complemented by the delicate sweetness of carrots and the mild flavor of zucchini, creates a wonderful symphony of flavors that is both soothing and invigorating. This soup is an ode to traditional European cuisine, where such pureed soups are a staple, especially during the colder months.
Ingredients
- 2 tablespoons, finely chopped (for garnish) Fresh parsley
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- 1 tablespoon Fresh thyme
- 1 cup Coconut milk
- 4 cups Vegetable broth
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 medium, chopped Zucchini
- 4 medium, peeled and chopped Carrots
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 14g
- Carbs: 20g
- Protein: 3g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté them until the onion turns translucent, usually about 5 minutes.
- Next, add the chopped carrots and zucchini to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally to ensure even cooking.
- Pour the vegetable broth into the pot. Add the fresh thyme leaves, and season the mixture with salt and pepper according to your taste preference.
- Raise the heat to bring the mixture to a boil. Once boiling, lower the heat and allow the soup to simmer for about 15-20 minutes, or until the vegetables become tender.
- Use an immersion blender or a countertop blender (in batches if necessary) to puree the soup until it's smooth and creamy.
- Stir the coconut milk into the pureed soup, and let the soup heat for an additional 2-3 minutes on low heat.
- Serve the soup hot, garnishing each bowl with a sprinkle of fresh parsley. Enjoy this comforting, creamy, and wholesome soup!
Tips
- For a richer flavor, you can roast the carrots and zucchini in the oven before adding them to the soup.
- If you prefer a chunkier texture, blend only half of the soup and mix it back with the unblended half.