CARROT GINGER ZUCCHIN SOUP
Healthy Carrot Zucchini Soup with veggies, ginger, cumin, turmeric, coconut milk, and lemon is a quick and easy summer soup that’s nourishing and delicious! I like to call it ‘Sunshine Soup’!
Happy day when you add a bowl of sunshine to your life!
This quick and easy Carrot Zucchini Soup is just that, with lots of flavors and pretty colors to brighten any day. It’s a perfect summer soup that is sure to please!
What else is so great about this recipe is that it’s a one-pot meal, meaning fewer dishes. Plus, it’s quick and easy to make!
Simple to put together + simple to put away = Simply lovely!
Ingredients You’ll Need
In this recipe, onion, carrots, and zucchini are sauteed with flavorful spices and then simmered until tender. Then, coconut milk is added, and the soup is pureed into a healthy and delicious soup that all types of eaters will love!
Here is everything you will need (you can find measurements in the recipe card below):
- Zucchini
- Carrots
- Onion + garlic
- Ginger
- Cumin, coriander, turmeric and paprika
- Coconut milk or cream– full or low fat (or use your favorite nut milk or homemade Vegan Cream)
- Lemon
- Salt + pepper
How To Make Carrot Zucchini Soup
- Saute: Heat oil in a large pot on medium heat. Add onion and saute for 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric and cook for 1 minute more, or until fragrant. Add carrots and zucchini and cook for another 7 minutes or so.
- Simmer: Add the vegetable broth/water, bring to a boil, cover, reduce heat to low, and simmer for 15 to 20 minutes.
- Add remaining ingredients: Turn off heat, and add coconut milk and lemon juice.
- Puree: Using an immersion blender (affiliate link), purée vegetables until creamy. You can also transfer to a standing blender to puree. Or feel free to enjoy as is!
- Warm as needed: Return to low heat and warm through if needed.
Top Tips
- Not a fan of coconut? Use almond, cashew, soy, or oat milk (preferably unsweetened and plain). I’ve some say the coconut flavor was too much, so adjust to your taste.
- Make it thicker. For a thicker soup, add potatoes or use vegan creamer. Add 1 or 2 diced and peeled medium-sized gold potatoes when adding the carrots and zucchini. Alternatively, use this homemade Vegan Cream to thicken it nicely.
How To Store
- Refrigerator: Leftovers will keep well in the fridge stored in a covered container for 5 – 6 days.
- Freezer: This zucchini carrot soup is freezer-friendly and freezes well for 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before ziplocking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
This healthy summer soup is great on its own but can be made even heartier with a little something on the side. Here are a few of my favorite ideas for toppings and sides:
- Bread: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine.
- Toppings: Top with fresh chopped cilantro, chives, or green onions.
- Sandwich: Serve with this summer Veggie Hummus Sandwich or Mashed Chickpea Salad Sandwich for a hearty meal.
- Salad: Pair with a fresh salad like this Crunchy Kale Salad with Cranberries or Kale, Date & Almond Salad.
More Easy Soup Recipes!
If you try this easy soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCARROT GINGER ZUCCHINI SOUP
Carrot Zucchini Soup is loaded with veggies, ginger, coconut milk, and flavorful spices making for a quick and easy summer soup that is nourishing and delicious! I like to call it Sunshine Soup!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Soup, Entree
- Method: simmer
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil or 1/4 cup water (for water saute)
- 1 medium onion (about 1 cup), chopped
- 2 garlic cloves, minced
- 1-inch fresh ginger, minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 – 5 medium carrots (about 2 cups), diced
- 2 medium zucchini (about 2 1/2 cups), chopped
- 3 1/2 cups vegetable broth (or water)
- 1 can ( 15oz) coconut milk (light or full fat)
- 1/2 lemon, juice of
- himalayan salt + pepper to taste
Instructions
Saute: Heat oil in a large pot on medium heat, add onion and saute for 5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and paprika, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
Simmer: Add the vegetable broth and bring to boil, cover, reduce heat to low, and simmer for 15 to 20 minutes.
Add remaining ingredients: Turn off heat, add coconut milk and lemon juice.
Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup.
Warm as needed: Return to low heat and warm through if needed.
Serve: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in covered containers. It’s also freezer-friendly for 2 – 3 months. Let thaw before reheating.
Notes
Sub coconut milk with your favorite plant milk – almond, cashew, soy, oat, etc. You can also use half coconut milk and 1/2 plant milk or vegan creamer.
For a thicker soup, add 1 or 2 potatoes (peeled and cubed) with the carrots and zucchini.
Updated: Carrot Zucchini Soup was originally published in July 2012. It has been retested and updated with new photos and helpful tips in July 2020.
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Tried it today and it’s totally yummy!
I tried it! It was a very nice soup. Left a clean finish on the pallet.
very tasty, nutritious and light soup. Made it in july, it works for both summer and winter. Very very pacifying… thanks
A little thin, but great with an everything French loaf. Next time I’m going to add shredded chicken after I puree. Will definitely make again! A great way to use all my zucchini!
I substituted the vegetable broth and coconut milk for water and regular 2% milk: it was still very yummy. I added some squash from my fridge that was laying around and still came out great.
Super yummy! I didn’t have coriander so I used 1/2 tsp curry powder and 1/2 tsp Garam Masala for an Indian flare. Super yummy!
This was lovely…..i did not liquidise the finely chopped vegetables as i like a bit of tooth to a soup. I simmered for 20 minutes without covering. My stock was frozen squeezed juice of salted zucchini and carrot…I used the squeezed zucchini and carrot for another recipe, but I saved the juice. I added chopped coriander root and leaves as a garnish….thank you, gingery, garlicky and somehow a little sweetness…..I loved it and will be doing it again!!
Found your recipe and make it for dinner last night. I used half smoked and half sweet paprika. OMG! This is so delicious. My husband kept raving about how good it was. Thanks for such a great use of veggies from our garden. Definitely going to make this again. :)
I am always looking for new soups in the summer to use Up an abundance of garden produce. This is a new favorite. I will definitely make this again. I substituted almond milk and it was delicious.
Thanks for sharing, Colleen! Glad you’ve found a new favorite!
I assume the garlic is added with the onions.
This soup is lovely, full of flavor. I had squash so I mixed it with the carrots. I only had smoked paprika and it was good.
Thanks for pointing that out, not sure how I missed it. The garlic goes in with the ginger. I’ve updated the recipe card. Thanks again, and enjoy the soup!