Description
A creamy and delicious soup made with zucchini and carrots, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, chopped
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchinis and sliced carrots to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the vegetable broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup in batches to a blender.)
- Return the soup to low heat and stir in the heavy cream. Heat through for an additional 5 minutes, but do not let it boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with coconut milk or a non-dairy cream alternative.
- Add a pinch of cayenne pepper for a spicy kick, or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg