Carrot and Zucchini Soup

Carrot zucchini soup
Evi Oravecz / Green Evi / Getty Images
Prep: 70 mins
Cook: 30 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
81 Calories
2g Fat
13g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 81
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 479mg 21%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Protein 4g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread.


  • 2 tsp olive oil
  • 1 medium onion (finely chopped)
  • 1lb carrots (peeled and sliced)
  • 1lb zucchini (unpeeled and sliced)
  • 2 tsp curry powder
  • 3 1/2 cups chicken broth (fat-free, low-sodium)
  • 1/4 cup fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder.

  3. Stir for 1 to 2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley.

  4. Transfer soup to a blender and blend until smooth, working in two batches.

  5. Serve and enjoy!

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.