Zucchini Carrot Soup
Warm your soul with a comforting bowl of Zucchini Carrot Soup, a creamy and nourishing option perfect for any season. This wholesome recipe combines the natural sweetness of carrots with the mild, earthy flavor of zucchini, all blended with aromatic garlic, onion, and a hint of dried thyme for a satisfying depth of flavor. Simmered in vegetable broth and enriched with velvety coconut milk, this dairy-free and vegan soup achieves its irresistibly smooth texture through pureeing. Ready in just 35 minutes, it’s a quick and healthy meal that’s both cozy and elegant. Garnish with fresh parsley for a pop of color and freshness, and serve it as a starter or a light main course. Keywords: zucchini carrot soup, creamy vegan soup, healthy vegetable soup, quick plant-based recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 2 minced garlic cloves
- 3 medium-sized, diced zucchini
- 3 medium-sized, peeled and sliced carrots
- 4 cups vegetable broth
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 teaspoon dried thyme
- 1 cup coconut milk
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchinis and sliced carrots to the pot, stirring to combine.
Pour in the vegetable broth and season with salt, black pepper, and dried thyme.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender or a regular blender in batches, puree the soup until smooth and creamy.
Return the soup to the pot and stir in the coconut milk. Reheat gently over low heat if needed.
Taste and adjust seasoning with additional salt or pepper if desired.
Ladle the soup into bowls and garnish with chopped fresh parsley, if using. Serve warm.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10332 mg | 449% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 68.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3799 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
