Carrot Zucchini Soup
As a delicious lunch, a warm snack or light dinner, soup is always a good idea! This light, carrot zucchini soup is a healthy meal choice. Our recipe makes a great option for people sensitive to certain foods, as it's free from soy, gluten and nuts (including peanuts).
Super healthy carrot 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.
|2 tbs.||cumin powder|
|1 tbs.||turmeric powder|
|1 tbs.||olive oil|
|150 ml||coconut milk|
Peel the carrots. Cut the carrot 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 5 minutes. Stir from time to time.
Then add the carrot, the coconut milk, the bay leaves, the salt and the water. Bring everything to the 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 puree the rest with an immersion blender until you have a smooth soup. Season with salt and pepper.
|Ingredients||bay leaves, cardamom, carrots, chili pepper, coconut milk, cumin powder, ginger, olive oil, salt, turmeric powder, water, zucchini|
|Special Diets||free from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, nut-free, peanut-free, soy-free|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||10-15 ingredients|
|Taste||creamy, spicy, sweet|
|Preparation method||cooking, pureeing|
|Type of dish||soup|