Carrot Zucchini Soup

in #blog5 years ago

I love hot soup any time of year, since I am always freezing, whether from the air conditioning or the blustering winds. Especially around this time of year, I never know how to dress to suit the weather, but this soup makes the transition from summer to winter easy by using up the last of summer produce, and keeping me warm when I need it!

  • 2 1/2 cups water
  • 1/2 lb carrots, cut into 1 inch slices
  • 1 large onion, quartered
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon curry
  • 2 teaspoons vegetable oil
  • 2 medium zucchinis, thinly diced
  • 1 medium tomato, diced, seeded and peeled
  • 1 small can evaporated milk

Bring water to a boil in a large saucepan. Add carrots, half of the onion, salt, and pepper. Reduce heat to medium-high. Cover, and simmer until carrots are tender, about 20 minutes.

Meanwhile, heat oil over medium heat in a frying pan. Chop the remaining half onion, add to frying pan, and sauté until tender. Add curry and stir into onion to release flavor. Add zucchini, and sauté until tender, about 5 minutes.

In a blender, puree boiled carrots and onion. Return to saucepan, and add sautéed zucchini and onion with diced tomato.

Cover, and simmer over medium heat for 10 minutes or until tomato is tender. Stir in milk, and heat through. Serve with a shake of hot sauce.


The carrot should blend to smooth puree, taking on a light burnt orange color. If it is too thick, add a little bit more water to the blender. Also make sure not to dice the zucchini too thickly, or it will cook through. Any type of milk can be substituted for the evaporated milk.

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