0 from 237 votes
Easy Creamy Zucchini and Carrot Soup
This Creamy Zucchini and Carrot soup will certainly hit the spot. It's made in just 30 minutes with no heavy cream!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 3
Calories: 262 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 3 tablespoons flour
- 2 cups milk
- 1 cup chicken broth or vegetable broth
- 2 medium zucchini grated
- 10-12 baby carrots or 1 medium carrot grated
- 1 teaspoon thyme
- salt and pepper to taste
Instructions
- In a large saucepan, saute the onion and garlic in the coconut oil on medium high for 5-7 minutes or until the onion is tender.
- Stir in the flour and mix until combined well.
- Stir in the broth and milk and bring to a boil
- Reduce the heat and add the zucchini, carrot and thyme.
- Cook for 30 minutes or until veggies are tender, stirring occasionally .
Cup of Yum
Notes
- Substitute any oil you prefer for the coconut oil.
- For a heartier version, add a can of white northern beans.
Nutrition Information
Serving
1serving
Calories
262kcal
(13%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
11g
(55%)
Cholesterol
16mg
(5%)
Sodium
395mg
(16%)
Potassium
750mg
(21%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
5120IU
(102%)
Vitamin C
33.5mg
(37%)
Calcium
232mg
(23%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1serving | |
| Calories | 262kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 16mg | 5% |
| Sodium | 395mg | 16% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 5120IU | 102% |
| Vitamin C | 33.5mg | 37% |
| Calcium | 232mg | 23% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.