Carrot and Zucchini Soup

Carrot zucchini soup

Evi Oravecz / Getty Images

Prep: 70 mins
Cook: 30 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
83 Calories
3g Fat
12g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 83
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 5g
Vitamin C 17mg 83%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 545mg 12%
*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.)

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.


Steps to Make It

  1. Gather the ingredients.

  2. 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.

  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!


    • 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.