Carrot Zucchini Soup is loaded with veggies, ginger, coconut milk and flavorful spices making for a quick and easy summer soup that is both nourishing and delicious! I like to call it Sunshine Soup!
Saute: Heat oil in a large pot on medium heat, add onion and saute 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
Simmer: Add the vegetable broth/water, 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.
Sub coconut milk with your favorite plant milk – almond, cashew, soy, oat, etc.
Edited: This was recipe was updated. The only changes made were to omit 2 peeled and cubed potatoes. Feel free to add them in, they will thicken the soup. Add them with the carrots and zucchini, cooking as directed.