Carrot & zucchini soup

carrot zucchini soup
Image source: VeggieApp

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 soy, 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 fiber too.

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

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


Servings: 4
  • 1 tbsp
  • 4
    bay leaves
  • 4
  • 2 tsp
    cumin powder
  • 2 tsp
  • 1 tsp
    turmeric powder
  • 1
  • 1 tbsp
    olive oil
  • 150 ml
    coconut milk
  • 500 ml
  • 1
    chili pepper
  • 1 cm piece of


  1. Peel the carrots. Cut the carrots and zucchini into cubes of about 1.5 cm. Peel and grate the fresh ginger.
  2. Heat the olive oil in a soup pot and add the zucchini together with the spices and the ginger.
  3. Fry the zucchini for about five minutes. Stir from time to time.
  4. Add the carrot, coconut milk, bay leaves, salt, and water. Bring everything to a boil and simmer for about 15 minutes on low heat.
  5. Prick a carrot to check if it is well cooked. Let everything cook until tender.
  6. 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.


Courses: Lunch, Soup, Starter
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Spring, Summer
Number ingredients: 10-15 ingredients
Taste: Creamy, Spicy, Sweet
Preparation method: Cooking, Pureeing
Type of dish: Soup

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