Carrot and Zucchini Soup

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Carrots and zucchinis are plentiful in our garden at the moment, leading me to make this delicious soup chock-full of beta carotene. It was quite quick and easy to make as well. Normally this soup would have a golden colour. As well as orange carrots, I used a deep purple carrot rich in anthocyanins and a colourful veggie broth, leading to a chestnut-coloured soup.

I adapted this recipe from here.

Carrot and Zucchini Soup

Serves 4


1 shallot, chopped

2 cloves garlic, chopped

1.5" peeled fresh ginger root, chopped

1 Tbsp olive oil

3 carrots, sliced

1 zucchini, sliced

2 yukon gold potatoes, cubed

1tsp ground cumin

1 heaped tsp ground coriander

1 tsp nutmeg

2 pinches nutmeg

One cup cooked cannellini beans

2 pinches nutmeg

4 cups boiling vegetable broth

Salt and black pepper to taste


Heat the olive oil and fry shallot, garlic and ginger. Add the carrot, zucchini and potato and stir-fry until soft, about 25 minutes. Add the ground spices, beans and boiling vegetable broth and blend together, either in a countertop blender or using an immersion blender. Add salt and pepper to taste. Simmer together for a few minutes to combine flavours before serving.

You could garnish with dill, parsley, sage or sweet paprika as desired.


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This page contains a single entry by Alakananda Ma published on October 19, 2015 10:10 AM.

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