Easy Creamy Zucchini and Carrot Soup
This Creamy Zucchini and Carrot soup will certainly hit the spot. It's made in just 30 minutes with no heavy cream!
Servings 3
Calories 262kcal
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 3 tablespoons flour
- 2 cups milk
- 1 cup chicken broth or vegetable broth
- 2 medium zucchini grated
- 10-12 baby carrots or 1 medium carrot grated
- 1 teaspoon 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.2 tablespoons olive oil, 1 medium onion, 2 cloves garlic
- Stir in the flour and mix until combined well.3 tablespoons flour
- Stir in the broth and milk and bring to a boil1 cup chicken broth, 2 cups milk
- Reduce the heat and add the zucchini, carrot and thyme.2 medium zucchini, 10-12 baby carrots or 1 medium carrot, 1 teaspoon thyme
- Cook for 30 minutes or until veggies are tender, stirring occasionally .Salt and pepper to taste
Notes
Substitute any oil you prefer for the coconut oil.
For a heartier version, add a can of white northern beans.
Nutrition
Serving: 1serving | 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
