Best Carrot Zucchini Soup Recipes

CARROT ZUCCHINI SOUP

Steps:

• Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
• Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.

CREAM OF ZUCCHINI AND CARROT SOUP

Steps:

• 1. pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
• 2. strain the vegetables reserving the broth.
• 3. Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
• 4. Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
• 5. Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.

CARROT ZUCCHINI SOUP

Steps:

• Slice carrots and zucchini. Really easy to do in a food processor. Cut the green onions and dice the red peppers. Saute the onions and peppers with the oil in the bottom of your soup pot for 3 - 5 minutes. Add the carrots and zucchini. Continue to Saute for another few minutes. Dilute the boullion in the boiled water then acc to the carrot/zucchini mixture. Add salt and pepper and curry or cumin or whatever strikes your fancy. Taste as it cooks to adjust seasoning. Simmer for at least 1/2 an hour. Test a carrot to see if it's tender. Let cool for 10 minutes then blend in batches in a blender. Serve hot or cold (and think of me!)

ZUCCHINI CARROT SOUP

Steps:

• Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
• Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
• Puree soup in batches in blender. Return to pot.
• Add cheese. Stir to melt. Serve.