Description

Indulge in a bowl of Carrot Ginger Zucchini Soup, a nourishing delight that harmoniously blends fresh vegetables with the warmth of ginger and the creaminess of coconut milk. This vibrant soup is perfect for any occasion, whether you need a light summer meal or a comforting dish on a chilly evening. With its quick preparation time and rich flavor profile, this recipe is bound to impress your family and friends. Enjoy it warm or chilled, paired with crusty bread or as a refreshing snack.

Ingredients

Scale

2 tablespoons olive oil or 1/4 cup water (for water saute)
1 medium onion, chopped
2 garlic cloves, minced
1-inch fresh ginger, minced or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
4 – 5 medium carrots, diced
2 medium zucchini, chopped
3 1/2 cups vegetable broth (or water)
1 can (15oz) coconut milk (light or full fat)
1/2 lemon, juice of
Himalayan salt + pepper to taste

Instructions

In a large pot, heat olive oil over medium heat. Sauté chopped onion for 5 minutes until softened.
Add minced garlic, ginger, and spices; cook for 1 minute until fragrant.
Stir in diced carrots and zucchini; cook for an additional 7 minutes.
Pour in vegetable broth, bring to boil, then cover and simmer for 15–20 minutes.
Remove from heat; stir in coconut milk and lemon juice.
Blend until smooth using an immersion blender or transfer to a standing blender in batches.
Return soup to low heat if needed; serve hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Cooking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 6g
Sodium: 380mg
Fat: 11g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: For extra nutrition, feel free to add spinach or bell peppers to the mix, or adjust spices to enhance flavor. The soup can be stored in the fridge for up to 6 days or frozen for up to 3 months.