Carrot, Zucchini, and Herb Cream Soup

Carrot, zucchini, and herb soupPara Español haz click aquí.

I made this soup for breakfast a few days ago and absolutely LOVED it, so here you have it.

Carrot, Zucchini, and Herb Cream Soup
Recipe type: Soup
Cuisine: Healthy Vegetarian
Prep time:
Cook time:
Total time:
Serves: 1-2
  • ½ zucchini cut in cubes or slices (about 1 cup)
  • 1 carrot cut in slices or cubes (about 1 cup)
  • 1 chopped garlic clove
  • ¼ onion (any kind), chopped
  • 1 small piece (about ½ inch) ginger, grated
  • 1 small piece (about ½ inch) fresh turmeric root, grated (or ¼ teaspoon turmeric powder)
  • Salt, to taste
  • 1 handful parsley
  • 1 handful cilantro
  • 1 tablespoon extra virgin olive oil
  1. Cook the zucchini, carrot, onion, ginger, turmeric, and salt in a small pan with 1 cup water, over high heat.
  2. Bring to a boil and then cover the pan and lower the heat to very low. Cook like this for 10 minutes.
  3. Transfer the soup to a blender and process until creamy with the olive oil, cilantro, and parsley (add more water if it's necessary).


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