Looking for a hearty delicious soup that's nutritious and made with simple ingredients? Then this easy carrot and courgette soup on the stove top is the answer! It's sweet, thick, creamy, and comforting on cooler days.
In less than 30 minutes, you can have this creamy courgette and carrot soup ready for the whole family.
It's tasty, wholesome, thick and creamy - all the things we love about tucking into homemade soup whatever time of year.
It's also perfect for vegetarians and vegans, and freezer-friendly, so you can make a big batch and enjoy it another day.
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✔️ Why You'll Love This Recipe
Here are a handful of reasons why we think you'll love this carrot and zucchini recipe:
- Made with cheap, simple ingredients
- You know what's in it, unlike canned soup
- Great way to use an abundance of vegetables
- Packed with vitamin C, K and many more
- Great for using homegrown veg which taste nicer than from a local grocery store!
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
- Olive oil - or vegetable oil to saute the onions until translucent. For an unofficial Slimming World carrot and courgette soup, I recommend using Fry Light or other low calorie cooking oil spray
- Red onions - I always opt for a large onion in soups which are diced and softened in the oil for sweeter soup base. They are also richer in antioxidants than white onions
- Garlic - minced and sauteed for flavour. If you don't have a garlic press, I recommend crushing them with the side of a knife and sprinkle with a good pinch of salt so it's easy to mush them into a paste
- Seasoning - this is salt and black pepper. Don't skip the black pepper as when teamed with turmeric, it helps absorb the nutrients
- Carrots - these are peeled and chopped. I recommend a minimum of 4 large carrots for taste, and sometimes I use a lot more to prevent food waste and adds more vitamin A, K, C and potassium in your diet
- Courgettes (zucchini) - I use 2 large zucchinis, but similar to above, feel free use more
- Celery stalks - to add flavour to the soup while also low in calories. It also adds fibre, antioxidants, such as flavonoids for heart health, and vitamin C
- Spices - I use curry powder for a gentle spice, turmeric as has anti-inflammatory properties, and ground ginger for a warming taste
- Stock - this is vegetable broth, made up of stock cube and boiling water. Or you could use chicken stock, etc
- Canned chickpeas - for a nutritious way to quickly and thicken the soup. It adds more fibre, protein, calcium, magnesium and many more. You could use a large potato, but it doesn't have as many benefits
Optional Ingredients
- Natural yogurt - to stir in at the end if you wish, or you could use double cream (heavy cream), sour cream, creme fraiche or coconut milk for a Thai zucchini carrot soup
- Lemon juice - from half a lemon for acidity to balance the sweetness of the carrot. Or use ½ tablespoon of apple cider vinegar
- Fresh coriander - this is as a garnish, or blend a bunch in the soup at the end if you love the combination of a carrot and coriander soup
📋 Instructions
1. Add oil to a large pan, then saute the onions, garlic, and seasoning until softened over low heat.
2. Add the spices and stir while frying for another minute to release the flavours.
3. Now add the remaining ingredients to the large pot and simmer over medium heat for 20 minutes until everything is tender.
4. Now use a stick blender to blend your carrot zucchini soup And add extra salt and pepper and lemon juice to taste if preferred.
Tip: For a creamy soup, stir in yogurt, double cream, cream cheese or cream fraiche to the soup pot.
👩🍳 Substitutions
Depending on your dietary needs, here are a few good choices for swaps you can make:
- Chickpeas - you can swap for cooking and blending in a large potato, sweet potato, kidney beans, canned baked beans, lentils, rice, cashew nuts or make a cornflour slurry and stir in at the end
- Courgettes - you could add swap for aubergine for a similar texture or try other vegetables like butternut squash
- Gluten free - ensure you use GF stock if required
- Celery - swap for 2 teaspoon of celery salt, or celeriac for a similar taste
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe:
- Spicy - add chili flakes to extra heat, or a sliced red chili
- Cheesy - stir in grated parmesan, blue cheese or mature cheddar for a tasty cheesy courgettes and carrots combination
- Deluxe - stir in a knob of butter at the end of cooking
- Seedy - top toasted sunflower or pumpkin seeds,
- Kid friendly - serve with fun shaped cookie cutter shaped toasts to encourage them to add extra veggies in their diet
You might also like my spicy carrot and red lentil soup and courgette with cheese soup here.
🔪 Equipment
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- Sharp knife
- Chopping board
- potato peeler
- Weighing scales
- Measuring jug
- Large saucepan or Dutch oven
- Immersion blender or food processor
❄️ Storage
Storing - we prefer eating this recipe fresh, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
- If you don't have a blender, try using a potato masher for a chunky courgette soup as seen in The Carpenter's Daughter's recipe
- For a creamy soup, stir in a cream or cheese of your choice at the end
- To thicken the soup, feel free to swap chickpeas with cooked potatoes, canned beans, cooked rice, pasta, cauliflower, or more
🍽️ Serving Suggestions
Cheese sandwiches - make a croque monsieur (French cheese and ham sandwich) for dipping
Croutons - grill some slices of a French baguette drizzled in oil, homemade cheese scones or pan fry slices of cheesy damper bread in butter to crisp and dip
Cheese and onion muffins - made with leftover mashed potato, these unofficial Slimming World savoury muffins are great for tearing and using as soup dippers
❓ FAQ
Frozen carrots are perfect for soup as they are softer when thawed and speed up the cooking time.
You can reduce the simmering time by placing shredding all of the vegetables in a food processor. The vegetables will be tender in half the time, which I recommend simmering for 10 minutes before blending.
🍽️Pairing
Here are some of our favourite sides with this cream of zucchini and carrot soup:
➕ More Soup Recipes
Looking for more vegetable soups as the perfect light meal? You can find our most popular recipes below. Or you can scour through hundreds of stove top soups and soup maker recipes.
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📖 Recipe
Easy Creamy Carrot and Courgette Soup Recipe {Zucchini}
Ingredients
- 2 tablespoon Olive oil
- 3 cloves garlic skins left on
- 2 Red onions peeled and diced
- 2 large Courgettes diced
- 600 g Carrots peeled and sliced
- Pinch Salt
- Pinch Black pepper ℉
- 900 ml Water
- 2 stock cubes vegetable or chicken
- 400 g Canned chickpeas Drained
- 1 teaspoon Medium curry powder
- ½ teaspoon Turmeric
- ½ teaspoon Ground ginger
Topping
- Bunch Fresh coriander leaves
- 50 g Natural yogurt or cream
- ½ Lemon
Instructions
- Add oil to a large pan, then saute the onions, garlic, and seasoning until softened over low heat.
- Add the spices and stir while frying for another minute to release the flavours.
- Now add the remaining ingredients to the large pot and simmer over medium heat for 20 minutes until everything is tender.
- Then use a stick blender to blend your carrot zucchini soup And add extra salt and pepper and lemon juice to taste if preferred.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- If you don't have a blender, try using a potato masher for a chunky courgette soup as seen in The Carpenter's Daughter's recipe
- For a creamy soup, stir in a cream or cheese of your choice at the end
- To thicken the soup, feel free to swap chickpeas with cooked potatoes, canned beans, cooked rice, pasta, cauliflower, or more
Anonymous
Excellent and delicious soup