Carrot and Zucchini Soup

Carrot zucchini soup
Evi Oravecz / Green Evi / Getty Images
  • Total: 100 mins
  • Prep: 70 mins
  • Cook: 30 mins
  • Yield: 6 servings
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

  1. Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder.
  2. 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.
  3. 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)
81 Calories
2g Fat
13g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)