Carrot Zucchini Soup

I don’t like zucchinis. Not even a little bit. But they are good for you and I get them from my CSA whether I want them or not. Thus, I must find ways to hide them in other things, like this carrot based soup!


  • 1 white onion, chopped
  • 4 garlic cloves
  • 1 Tbl canola oil
  • 1 pound carrots, chopped
  • 2 zucchinis, chopped
  • 1 red bell pepper, chopped
  • 4 cups vegetable broth
  • salt to taste


  1. In a large pot, heat the oil, garlic, and onion slowly till onion is translucent.
  2. Add chopped vegetables and broth, add additional water if vegetables are not fully submerged in the liquid.
  3. Cover and bring to a boil. Lower to simmer, leaving cover on, for 20 minutes or until carrots are soft.
  4. Let cool slightly and then carefully puree in a blender in batches (be very careful putting hot liquid in a blender!).
  5. Strain puree for a velvety texture and salt to desired taste.

Serving suggestion: a dollop of sour cream, swirl of sriracha sauce, and a sprinkle of fresh chives, plus some homemade Cheddar Chive Crackers on the side for dipping!


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