Description

Indulge in a bowl of Carrot Ginger Zucchini Soup, a vibrant and nourishing dish that combines fresh vegetables with aromatic spices. This creamy soup, enriched with coconut milk, offers a perfect balance of sweetness from carrots and a zingy kick from ginger. Ideal for any meal, it’s quick to prepare and bursting with flavors that delight the senses. Whether served as a light lunch or a cozy dinner, this soup is sure to impress your family and friends.

Ingredients

Scale

2 tablespoons olive oil (or 1/4 cup water for sautéing)
1 medium onion, chopped
2 garlic cloves, minced
1-inch fresh ginger, minced or grated
4 – 5 medium carrots, diced
2 medium zucchini, chopped
3 1/2 cups vegetable broth
1 can (15 oz) coconut milk
Juice of 1/2 lemon
Spices: cumin, coriander, turmeric, paprika
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
Add garlic, ginger, and spices; cook until fragrant.
Stir in the carrots and zucchini; sauté for about 7 minutes.
Pour in the vegetable broth; bring to a boil. Cover and simmer for 15–20 minutes until veggies are tender.
Stir in coconut milk and lemon juice; blend until smooth using an immersion blender.
Reheat if necessary before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing/Blending
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 6g
Sodium: 400mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Customize the soup by adding other vegetables like bell peppers or sweet potatoes. Adjust spice levels by incorporating cayenne pepper for added heat. This recipe can be made ahead of time; flavors develop beautifully after resting.