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Quick and Healthy Creamy Zucchini and Carrot Soup

This quick & healthy Creamy Zucchini and Carrot soup will certainly hit the spot. It's made in just 30 minutes with no heavy cream!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 262kcal
Author Sherri Hagymas

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 1 cup chicken broth or vegetable 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

  • 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 are tender, stirring occasionally .
  • ENJOY!!

Notes

Substitute any oil you prefer for the coconut oil.
For a heartier version,  add a can of white northern beans.

Nutrition

Calories: 262kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 395mg | Potassium: 750mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5120IU | Vitamin C: 33.5mg | Calcium: 232mg | Iron: 1.4mg