Easy Creamy Carrot and Courgette Soup Recipe {Zucchini}

5 from 5 votes

Easy Creamy Carrot and Courgette Soup Recipe {Zucchini}

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, starter

Cuisine: british

Keyword: carrots, chickpeas, courgettes, soup, vegetable, zucchini

Servings: people

Calories: 282kcal

Author: Vikkie Lee

Equipment

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

Metric - US Customary

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.

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

Nutrition