Carrot Zucchini Soup

So……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.

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