Recipe: Carrot and zucchini soup

Ingredients

Carrot and zucchini soup

Carrot and zucchini soup

  • 1.5 cups carrot – chopped
  • 1.5 cups zucchini – chopped
  • 1-2 tomatoes – chopped
  • 1 1/2 cup brown onion – chopped
  • 3 tbs. garlic – minced
  • 4 tsp. curry powder
  • 5 tsp. dried corriander
  • 1 tbs. ginger – chopped
  • 1/2 stick butter
  • 2 tbs. olive oil
  • 3 cups chicken broth
  • salt and pepper – to taste

Instructions

  1. Heat skillet over medium heat. Add olive oil and butter. When butter melts add chopped onion for 4 minutes – until onions start to soften.
  2. Add curry and corriander. Cook for 2 more minutes – stirring constantly.
  3. Add garlic, ginger, salt and pepper – cook for 2 minutes (or until the smell is delicious).
  4. Add carrot, tomato and zucchini. Cook for 4 minutes.
  5. Add chicken broth and bring to a boil, reduce to simmer for 20 minutes.
  6. When the carrots have softened – take the soup off the heat. Let soup cool for 5-10 minutes.
  7. Puree the soup. Keep most of the liquid out of the puree. Once the soup is a smooth texture, add liquid to gain the consistency that you want.
  8. Serve

Quick Notes

Delicious soup. I made this for my daughter and she loved it.

Variations

Adding chopped chicken to this soup along with fresh tomato, cheese and green onion would be delicious.

Cooking time (duration): 35

Diet type: Vegetarian

Diet (other): Gluten free

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars: ★★★★★

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