Creamy Carrot, Potato and Zucchini Soup
A comforting and naturally creamy vegetable soup made with sweet carrots, hearty potatoes, and tender zucchini, blended to silky perfection with aromatic herbs.
Equipment
Ingredients
Main Ingredients
carrot (peeled, chopped)
3 pcs
potato (peeled, chopped)
2 pcs
zucchini (chopped)
2 pcs
onion (chopped)
1 pcs
garlic (minced)
3 cloves
vegetable broth (warm)
800 ml
olive oil
2 tbsp
thyme
1 tsp
rosemary
1 tsp
black pepper
0.5 tsp
salt
1 tsp
Instructions
Prepare vegetables
Peel and chop the carrots, potatoes, and onion. Chop the zucchini and mince the garlic.
Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until fragrant and translucent.
Add vegetables and broth
Add chopped carrots, potatoes, zucchini, and vegetable broth to the pot. Season with thyme, rosemary, salt, and pepper.
Simmer the soup
Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
Blend the soup
Remove from heat and blend the soup using an immersion blender until smooth and creamy.
Serve hot
Ladle the creamy soup into bowls and serve immediately while hot.
Storage
Store in airtight containers. Soup may thicken when refrigerated - add a splash of broth when reheating.
Notes
• Naturally creamy without any dairy
• Great way to use up extra vegetables
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