Creamy Zucchini and Carrot Soup Recipe

Creamy Zucchini and Carrot Soup Recipe

Ingredients:

• 2 medium zucchinis, diced
• 2 large carrots, diced or julienned
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups (1L) vegetable broth
• 1 cup (240ml) heavy cream or coconut milk for a dairy-free option
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Optional: 1 small potato, peeled and diced (for extra creaminess)
• Optional: a pinch of turmeric for added color and flavor

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the diced onion and sauté until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute.
2. Add the Carrots and Zucchini:
   • Add the diced carrots and zucchini (and potato if using) to the pot. Sauté the vegetables for another 5-7 minutes, allowing them to soften slightly.
3. Add the Broth and Herbs:
   • Pour in the vegetable broth, and add the thyme, oregano, salt, and pepper.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the vegetables are tender.
4. Blend the Soup:
   • If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
   • If you’re adding turmeric for color, you can stir it in now.
5. Add the Cream:
   • Stir in the heavy cream or coconut milk, and allow the soup to simmer for another 5 minutes. Adjust seasoning to taste.
6. Serve and Garnish:
   • Ladle the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil if desired.

This creamy zucchini and carrot soup is both comforting and nutritious, perfect for a cozy meal. Enjoy!