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!
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.
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.