Quick & Healthy Creamy Zucchini and Carrot Soup

Perfect for cooler weather,  this quick & healthy Creamy Zucchini and Carrot soup will certainly hit the spot.  Made in just 30 minutes with no heavy cream!

It was a very strange but beautiful 80 degrees here on Tuesday. That was right before the next 3 days of cold, dreary rain.  One thing that makes that a little better is cooking a delicious new soup recipe and cuddling up in a big comfy chair with a blanket.

Do you have a vision of how what I’ve been doing the past few days. 🙂

This creamy zucchini and carrot soup is very quick and healthy! I love creamy soups but I don’t like using heavy cream. I get basically the exact flavors using flour, broth and milk instead.

All you have to do to make this soup is sauté the onions and garlic in a little coconut oil. Add the flour, broth and milk. Then add the grated veggies and seasonings. Then simmer for about 30 minutes.

If you want to make it even more hearty, add a can of white northern beans.

It makes a great healthy lunch with an apple or other fruit.

INGREDIENTS,  2-3 servings

2 tablespoons coconut oil

1 medium sized onion, finely diced

2 cloves of garlic, minced

3 tablespoons flour

1 cup chicken broth

2 cups milk

2 medium zucchini, grated

10-12 baby carrots or 1 medium carrot, grated

1 tsp of thyme

Salt and pepper to taste

DIRECTIONS

In a large saucepan, saute the onion and garlic in the coconut oil on medium high for 5-7 minutes or until the onion is tender.

Stir in the flour and mix until combined well.

Stir in the broth and milk and bring to a boil

Reduce the heat and add the zucchini, carrot and thyme.

Cook for 30 minutes or until veggies stirring occasionally until veggies are tender.

ENJOY!!

5 from 2 votes

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Quick & Healthy Creamy Zucchini and Carrot Soup

Perfect for cooler weather, this quick & healthy Creamy Zucchini and Carrot soup will certainly hit the spot. Made in just 30 minutes with no heavy cream!

Course Soup

Cuisine American

Keyword creamy zucchini and carrot soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 3

Calories 262 kcal

Author Sherri

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups milk
• 2 medium zucchini grated
• 10-12 baby carrots or 1 medium carrot grated
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. In a large saucepan, saute the onion and garlic in the coconut oil on medium high for 5-7 minutes or until the onion is tender.
2. Stir in the flour and mix until combined well.
3. Stir in the broth and milk and bring to a boil
4. Reduce the heat and add the zucchini, carrot and thyme.
5. Cook for 30 minutes or until veggies stirring occasionally until veggies are tender.
6. ENJOY!!

Nutrition Facts

Quick & Healthy Creamy Zucchini and Carrot Soup

Amount Per Serving

Calories 262 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 11g 55%

Cholesterol 16mg 5%

Sodium 395mg 16%

Potassium 750mg 21%

Total Carbohydrates 24g 8%

Dietary Fiber 3g 12%

Sugars 14g

Protein 8g 16%

Vitamin A 102.4%

Vitamin C 40.6%

Calcium 23.2%

Iron 7.6%

* Percent Daily Values are based on a 2000 calorie diet.

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