Carrot and Zucchini Soup

Name: Carrot and Zucchini Soup
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 medium onion, finely chopped; 1 pound carrots, peeled and sliced; 1 pound zucchini, unpeeled and sliced; 2 teaspoons curry powder; 3 1/2 cups fat free low sodium chicken broth; 1/4 cup parsley, chopped

A thick, hearty, and low-fat carrot and zucchini soup, perfect for autumn, is made wonderfully filling by pureeing the vegetables without the need for cream.

⭐ 3.5 (47 reviews) Prep: 70 minCook: 30 minTotal: 100 minYields: 6 servings

Category Tags:

Lunch Soup Soup

Cuisine Tags:

American

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Instructions

Heat olive oil in a pot over medium heat, then sauté onions until softened, about 5 minutes.
Add carrots, zucchini, and curry powder; stir for 1-2 minutes, then add chicken broth.
Bring the mixture to a boil, reduce heat, and simmer for 20 minutes until vegetables are tender; stir in parsley.
Transfer soup to a blender and blend until smooth in batches.
Serve.

Nutritional Info (per serving)

Calories: 83 kcal

Carbohydrate: 12 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 5 g

Saturated Fat: 1 g

Sodium: 90 mg

Sugar: 5 g

Fat: 3 g

Unsaturated Fat: 0 g