Carrot & zucchini soup

Name: Carrot & zucchini soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp salt; 4 bay leaves; 4 carrots; 2 tsp cumin powder; 2 tsp cardamom; 1 tsp turmeric powder; 1 zucchini; 1 tbsp olive oil; 150 ml coconut milk; 500 ml water; 1 chili pepper; 1 cm piece of ginger

As a delicious lunch, a warm snack, or a light dinner, soup is always a good idea! This light, carrot and zucchini soup is a healthy meal choice. Our recipe makes a great option for people sensitive to certain foods, as it’s free from soya, gluten, and nuts (including peanuts).

Super healthy carrot and zucchini soup

Carrots are full of minerals, including phosphorus, iron, magnesium, copper, zinc, sodium, and potassium. They also contain vitamins B, C, E, and K. Zucchinis are rich in nutrients and fibre too.

Getting into soup? Check out our recipe for beetroot soup.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

Servings: 4

1 tbsp

salt
4

bay leaves
4

carrots
2 tsp

cumin powder
2 tsp

cardamom
1 tsp

turmeric powder
1

zucchini
1 tbsp

olive oil
150 ml

coconut milk
500 ml

water
1

chili pepper
1 cm piece of

ginger

Instructions

Peel the carrots. Cut the carrots and zucchini into cubes of about 1.5 cm. Peel and grate the fresh ginger.
Heat the olive oil in a soup pot and add the zucchini together with the spices and the ginger.
Fry the zucchini for about five minutes. Stir from time to time.
Add the carrot, coconut milk, bay leaves, salt, and water. Bring everything to a boil and simmer for about 15 minutes on low heat.
Prick a carrot to check if it is well cooked. Let everything cook until tender.
Remove the laurel leaves from the pan and purée the rest with an immersion blender until you have a smooth soup. Season with salt and pepper.