I know, I haven’t posted anything in a while. We just flew in to visit my in laws so between packing, unpacking and jet lag, working on recipes has not been a major priority. Good news is I did find time to make this recipe and it is picky-sister-in-law approved!
This carrot soup comes out so creamy. It has hardly any fat and is very easy to make. The only time consuming part is peeling the vegetables, but once that is done it should be smooth sailing.
Creamy Carrot Zucchini Soup
1/2 tsp olive oil or some oil spray
1 large onion, sliced
2 garlic cloves, minced
10 medium/large carrots, peeled and sliced
3 zucchinis, peeled and sliced
5 cups of water (you may need more or less)
1-2 tsp sea salt
1 handful of fresh dill, chopped or 1/2-1 Tb dried dill
Add the oil or oil spray to a large pot. Place the pot on medium heat. Add in the sliced onions and cover the pot. Every few minutes check on the onions and stir. When they start to get dark add in a splash of water and stir. Cover again to cook down. Once onions are softer, add in the garlic and cook till fragrant.
Then add in the carrots and zucchinis and saute a few minutes till they get a bit soft.
Pour water into the pot till it just covers the vegetables. It should not cover it fully. This will help keep the soup thick. Bring to a boil and then simmer on a lower heat till carrots are soft and break easily with a fork.
Add in the salt and dill and cook a few minutes longer.
Use an immersion blender to blend the soup till it is smooth. If it is too thick you can add a little water. Taste and add some more salt if needed.