Carrot Zucchini Soup

Carrot Zucchini SoupSo……things have been a little quiet here lately :( Quieter than I intended, that’s for sure. But I hope to start posting a bit more regularly again. Part of the problem is that I have been feeling so tired in the evenings (my usual time for blogging) that I haven’t been up to writing any posts. My body has been going through some major upheaval with the changes in my diet (to eliminate the foods I react to) and the associated die-off/detox that goes with it. I have also been sleeping so badly, dealing with the type of insomnia where you wake up in the middle of the night and simply cannot get back to sleep. Night….after night….after night. But that seems to be improving now, thank goodness!

Anyway, more on all of this to come once I get my head around how I want to write about it. In the meantime, I want to share this soup while the zucchini is still plentiful. My recipe is based on this Creamy Carrot-Zucchini Soup recipe, but I decided to skip the “creamy” part and I made a couple other minor tweaks to get the taste I wanted.

I only had dried herbs when I made this for the first time, but fresh basil and oregano would probably make it even better!

Carrot Zucchini Soup

2 tablespoons oil (e.g. butter/ghee/coconut oil)
1 medium onion, diced
2 cloves garlic, finely chopped
4-5 medium carrots, peeled and sliced
2 medium zucchini, sliced
2 stalks celery, sliced
1 large tomato, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
Sea salt (to taste – I used about 1 teaspoon)
Pepper (to taste)
3-4 cups stock (I used chicken stock)
1-2 teaspoons red wine vinegar (optional)

1. Heat oil in a large pot. Add onion and sauté for about 5 minutes.
2. Add the garlic, carrots and celery and cook for another 5 minute.
3. Add the chopped tomato, zucchini, basil, oregano, salt and pepper. Stir it around for a minute or two.
4. Add the stock. Bring to a simmer, partially cover, and simmer until vegetables are cooked – about 25-30 minutes (carrots can take a while).
5. Allow the soup to cool a little, then blend either using an immersion blender or by carefully pouring the soup, in batches, into a blender.
6. Taste the soup and add a little red wine vinegar to round out the taste if needed.

Linking to: Fat Tuesday, Traditional TuesdaysFull Plate Thursdays, Keep it Real Thursday, Pennywise Platter Thursdays

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13 Responses to Carrot Zucchini Soup

  1. That doesn’t look like “deprivation due to allergies” at all. I’d say “yummy!”

  2. Great to have you back, Debbie! Glad to see you’re doing well. :) Thanks so much for linking to my soup recipe – yours looks wonderful! I’ll give this post a shout out on my FB page :)

  3. Soli says:

    Welcome back to blogging, and I can completely sympathize with your position. hope you’re feeling better and the soup looks beautiful!

  4. daisy says:

    I SO feel your pain with the insomnia. That used to be me. Not fun…

    Your soup looks dee-lish! I’m looking forward to cooler weather coming so that we can enjoy soup regularly again.
    Sweet dreams!

  5. mjskit says:

    Changes in diet can really throw our bodies for a loop! My body and energy level lets me know when I’ve had too much dairy, carbs, or not enough protein. Those are easy thing to recognize. But we do need to pay attention to them. So you’re back into the soup mood are ya Darlin? :) What a great soup to welcome the fall! Hope you get to feeling better soon!

    • Debbie says:

      I never really get out of soup mode, it’s a year-round staple for me, but there’s nothing like the cooler weather to make me want to get creative with soups again :)

  6. How fantastically creamy looking without the cream. Beautiful.

  7. Pingback: Sunday Snippets: September 30, 2012

  8. Miz Helen says:

    Hi Debbie,
    We still have Zucchini in the garden and this will be a great recipe for us to try. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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