This velvety Zucchini and Carrot Soup is the perfect combination of wholesome, comforting flavors and creamy texture. It’s a delightful way to enjoy fresh vegetables like zucchini and carrots, and with the addition of a hint of thyme and a splash of lemon, this soup takes on a bright, earthy flavor. Whether you’re looking for a warm, cozy meal on a cool evening or a light, nourishing lunch, this soup delivers both simplicity and richness in every spoonful. Plus, it can easily be made dairy-free by swapping the cream for coconut milk, making it a versatile option for all dietary preferences.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups zucchini, chopped (about 4 medium zucchinis)
- 2 cups carrots, sliced (about 4-5 medium carrots)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 tablespoon lemon juice (optional)
- Fresh herbs for garnish (such as parsley or basil)
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Cook the zucchini and carrots: Add the chopped zucchini and sliced carrots to the pot. Stir and cook for about 5-6 minutes, allowing the vegetables to soften slightly.
- Add the broth and seasonings: Pour in the vegetable (or chicken) broth, then add the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the carrots are tender.
- Blend the soup: When the vegetables are completely cooked and soft, use an immersion blender to blend the soup until it reaches a smooth consistency. If you prefer, you can also carefully transfer the soup in portions to a blender and blend until it’s creamy.
- Add the cream and lemon juice: Stir in the heavy cream (or coconut milk for a dairy-free option) and the lemon juice, if using. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh herbs like parsley or basil for an extra burst of flavor. Serve hot with crusty bread or a light salad on the side.
Conclusion:
This Creamy Zucchini and Carrot Soup offers a rich, silky texture that pairs beautifully with the subtle flavors of thyme and the brightness of lemon. It’s a versatile and simple-to-make dish that can easily be customized for dairy-free diets, making it a fantastic go-to recipe for any meal. Whether you’re looking for something light or comforting, this soup provides the perfect balance of freshness and creaminess, sure to leave you satisfied.
Velvety Zucchini and Carrot Soup with a Hint of Thyme
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups zucchini chopped (about 4 medium zucchinis)
- 2 cups carrots sliced (about 4-5 medium carrots)
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk for a dairy-free version
- Salt and pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 tablespoon lemon juice optional
- Fresh herbs for garnish such as parsley or basil
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Cook the zucchini and carrots: Add the chopped zucchini and sliced carrots to the pot. Stir and cook for about 5-6 minutes, allowing the vegetables to soften slightly.
- Add the broth and seasonings: Pour in the vegetable (or chicken) broth, then add the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the carrots are tender.
- Blend the soup: When the vegetables are completely cooked and soft, use an immersion blender to blend the soup until it reaches a smooth consistency. If you prefer, you can also carefully transfer the soup in portions to a blender and blend until it’s creamy.
- Add the cream and lemon juice: Stir in the heavy cream (or coconut milk for a dairy-free option) and the lemon juice, if using. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh herbs like parsley or basil for an extra burst of flavor. Serve hot with crusty bread or a light salad on the side.