|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 17mg||83%|
|*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.|
Soup is one of the easiest foods to prepare and it can be one of the most rewarding ones, too. Why settle for canned soup when you can make your own heartier, fresh-tasting soup without all those additives—and all that extra salt, for example?
This zucchini carrot soup is pureed to make a deliciously filling meal. It's very easy to put together and you can adapt it to suit your tastes. If you have a surplus of carrots and zucchini from your garden, this soup is a great light meal to serve it in the summer. But it's equally good with a potato added to it or even a half cup of white beans, to make for a heartier, satisfying meal to warm you on cool autumn days.
Enjoy this soup with a slice of crusty whole-grain bread, as a side with roasted chicken or pork, or with a salad for a light lunch.
2 teaspoons olive oil
1 medium onion, finely chopped
1 pound carrots, peeled and sliced
1 pound zucchini, unpeeled and sliced
2 teaspoons curry powder
3 1/2 cups fat free low sodium chicken broth
1/4 cup parsley, chopped
Steps to Make It
Gather the ingredients.
Heat the olive oil in a Dutch oven or soup pot over medium heat. Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder.
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.
Transfer soup to a blender and blend until smooth, working in two batches.
Serve and enjoy!
- If you would like to make this soup a little creamier, add a couple of tablespoons of either whole milk or cream. To make it creamy and vegan, use coconut milk.
- Customize this by adding a minced clove or two of garlic, some grated fresh ginger, or even minced fresh turmeric root—or ground versions of any of those additions.
Roast the carrots at 375 F for 15 to 20 minutes before cooking them in the soup to heighten their sweetness.
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.
How to Store and Freeze Carrot and Zucchuni Soup
This soup will keep in the refrigerator in an airtight container for up to 5 days.
You can also freeze this zucchini and carrot soup in an airtight container for up to 6 months. Thaw it in the refrigerator and/or in the microwave until hot all the way through.