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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
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Calories
262
kcal
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
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.
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:
262
kcal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Cholesterol:
16
mg
|
Sodium:
395
mg
|
Potassium:
750
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
5120
IU
|
Vitamin C:
33.5
mg
|
Calcium:
232
mg
|
Iron:
1.4
mg