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Carrot Zucchini Soup

Carrot zucchini soup is a one-pan, silky-blended veggie soup where carrots and zucchini cook down until tender, then become velvety with an immersion blender. Ginger adds warmth, and you can serve it hot or chilled for a light, wholesome bowl.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots, chopped
  • 2 zucchini, chopped
  • 1 small onion, diced
  • 3 cup vegetable broth
  • 1 tbsp grated ginger
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat olive oil in a Dutch oven over medium heat, then sauté the diced onion until softened, about 4-6 minutes, with visible translucence.
  2. Add the chopped carrots, chopped zucchini, and grated ginger, then cook for 5 minutes, stirring occasionally until they start to soften but still look vibrant.
Simmer until tender
  1. Pour in the vegetable broth and bring to a simmer, then simmer for 15 minutes until the vegetables are completely tender, with no firm centers.
Blend and season
  1. Blend until smooth using an immersion blender, blending extra long for the silkiest possible texture with no chunks, about 45-60 seconds.
  2. Season with salt and pepper to taste, stirring until fully incorporated and the flavor balances.
  3. Ladle into bowls and garnish with fresh chives before serving, adding them last so they stay bright.

Notes

For the silkiest texture, blend extra long right after simmering while the soup is hot; add a splash of broth if it’s too thick. Store in the refrigerator up to 4 days in a sealed container; freeze up to 2 months (cool completely first). For a lower-sodium option, use low-sodium vegetable broth and adjust salt at the end to taste.