Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium zucchinis, chopped
• 3 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup heavy cream, milk, or coconut milk

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Chop the onion, mince the garlic, and dice the zucchinis and carrots into small, uniform pieces. Smaller pieces cook more evenly and blend smoothly, resulting in a velvety soup.

Step 2: Sauté the Aromatics

1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
2. Add Onion and Garlic: Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant. This creates a flavorful base for the soup.

Step 3: Add Vegetables and Seasonings

1. Add Zucchini and Carrots: Add the chopped zucchinis and carrots to the pot, stirring well to coat the vegetables in the olive oil.
2. Add Seasonings: Sprinkle in the dried thyme, dried basil, salt, and black pepper, stirring to combine. The herbs will infuse the vegetables with flavor as they cook.

Step 4: Pour in the Broth and Simmer

1. Add Vegetable Broth: Pour the vegetable broth into the pot, stirring to combine with the vegetables.
2. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the carrots and zucchini are tender when pierced with a fork.

Step 5: Blend the Soup

1. Blend Until Smooth: Once the vegetables are tender, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender, blending in batches.
2. Return to Pot: If using a countertop blender, return the blended soup to the pot.

Step 6: Add Cream and Adjust Seasoning

1. Add Cream or Milk: Pour in the heavy cream, milk, or coconut milk, stirring to combine. This adds a creamy richness to the soup.
2. Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed. For added flavor, a dash of extra basil or thyme can also be stirred in.

Step 7: Serve and Enjoy

1. Serve Hot: Ladle the soup into bowls and serve hot. Garnish with a drizzle of cream, fresh herbs, or a sprinkle of black pepper if desired.

Nutrition Facts (Per Serving):

• Calories: ~180
• Protein: 4g
• Carbohydrates: 12g
• Sugars: 5g
• Fat: 13g
• Fiber: 3g
• Sodium: 400mg

FAQ

1. Can I Make This Soup Vegan?

• Absolutely! Use coconut milk instead of heavy cream or regular milk, and ensure that your vegetable broth is vegan. Coconut milk adds a delightful creaminess and pairs well with the flavors of zucchini and carrots.

2. Can I Add Other Vegetables?

• Yes, you can add or substitute vegetables like celery, potatoes, or sweet potatoes. Keep in mind that certain vegetables may affect the cooking time slightly.

3. Can I Use Fresh Herbs Instead of Dried?

• Yes! Use about 1 tablespoon of fresh thyme and basil instead of dried. Fresh herbs add an even more aromatic flavor to the soup.

4. Can I Freeze This Soup?

• This soup freezes well, especially if you leave out the cream until after reheating. Simply let it cool, transfer to freezer-safe containers, and freeze for up to 3 months.

Tips for Making the Perfect Creamy Zucchini and Carrot Soup

1. Chop Evenly for Consistent Texture: Uniform pieces ensure that the vegetables cook evenly, creating a smooth and cohesive texture.
2. Use an Immersion Blender for Convenience: An immersion blender allows you to blend the soup right in the pot, saving time and reducing the mess.
3. Experiment with Garnishes: Top the soup with fresh herbs, a sprinkle of Parmesan, croutons, or even a swirl of pesto for added flavor.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or milk to adjust the consistency. For longer storage, freeze the soup for up to 3 months, defrosting overnight in the refrigerator before reheating.

Conclusion

Creamy Zucchini and Carrot Soup is a nutritious, flavorful dish that’s easy to make and adaptable to various preferences. With its velvety texture, rich flavors, and customizable ingredients, this soup is both satisfying and nourishing. The subtle sweetness of carrots and the mild flavor of zucchini combine beautifully with the creaminess of milk or coconut milk, creating a soup that’s perfect for any season.

Whether you’re looking for a light starter, a cozy dinner, or a meal prep option, this recipe is versatile and suitable for all. Pair it with crusty bread or a fresh salad, and enjoy the comforting warmth of this delightful soup.