Carrot and Zucchini Soup

Carrot zucchini soup
Evi Oravecz / Green Evi / Getty Images
  • 100 mins
  • Prep: 70 mins,
  • Cook: 30 mins
  • Yield: 6 servings
Ratings (19)
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.

What You'll Need

  • 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 fat-free, low-sodium chicken broth
  • 1/4 cup freshly chopped parsley

How to Make It

Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley.

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

Makes 6 servings.

Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g

Nutritional Guidelines (per serving)
Calories 81
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 479 mg
Carbohydrates 13 g
Dietary Fiber 4 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)