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CARROT GINGER ZUCCHINI SOUP

top down view of freshly made zucchini carrot soup in a white pot.

5 from 6 reviews

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!

Ingredients

Scale
  • 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 cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 45 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.