Carrot and Courgette Soup

Carrot and courgette or zucchini soup is a simple homemade soup recipe needing just 5 minutes of prep time. With a little curry powder to balance out the sweetness of the carrot, it's a delicious combination. It costs very little to make and this is an easy straightforward recipe using just a few simple ingredients. It's also gluten and dairy free and suitable for vegans.

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Soups are perfect all year round and making your own means it's full of wholesome ingredients and nothing else. They are also a handy way to use up vegetables that are past their best and avoid food waste. If you have a glut of courgettes from your garden, this is a perfect recipe.

Try my other easy homemade soup recipes such as Roasted Red Pepper and Lentil.

Ingredients

Just a few simple ingredients are needed for this carrot and courgette or zucchini soup and a little goes a long way.

• Potato - potatoes are used to thicken soups and give them that lovely creamy texture. The best varieties to use are ones that are high in starch such as Maris Piper, Kind Edwards, or Desiree. In the US use Yukon, Russets, Idaho, or all-purpose baking potatoes.
• Courgette or Zucchini - Choose firm ones, without blemishes and about 12-15cm long (4 -6 inches). There are many different varieties and colours from white to yellow to striped and the most common green ones. Use any variety in the soup. Overgrown courgettes are called marrows and they are more watery than courgettes and have a bland taste in comparison.
• Carrots - use any variety. Fresh carrots should be firm.
• Stock - Always use good quality vegetable stock.
• Curry Powder - I use a medium curry powder.

See recipe card for quantities.

Instructions

Dice the onion, carrots, potato, and courgette / zucchini into small pieces about 1cm square. Smaller pieces will cook quicker, saving energy.

Add the oil to a large pan or Dutch Oven and gently fry the onion over a low heat for 2 -3 minutes.

Add the curry powder and fry for one minute. This helps to release the flavour.

Add the diced carrot and potato to the pan. Put the lid on and allow them to 'sweat' or steam for 3 minutes. This helps draw out their flavours. Keep the heat on low.

Add the diced courgette / zucchini and vegetable stock and season with salt and pepper. Bring to a boil then simmer for 20 minutes.

Once the vegetables are soft, blitz the soup in a blender until smooth. Check the seasoning and serve.

Variations

This Carrot and Courgette soup is super simple, but you can vary the flavour slightly according to your tastes.

• Spicy - instead of curry powder, use cumin or chilli powder for a spicier taste. Add the same amount of cumin. For the chilli powder, I recommend using the same amount of mild chilli powder.
• Deluxe - the creaminess of the soup comes from the potatoes. You could also stir through some single cream for an extra indulgent creamy texture.
• Hearty - if you want to make the soup more filling, add in some beans such as cannellini or kidney beans. You could also add some small pasta shapes to make it more filling. Add the pasta to the simmering stage.

Equipment

You will need a large pan with a lid or Dutch Oven and a hand blender or food processor to blend the soup.

Serving Ideas

I think homemade soup should always be served with fresh crusty bread or try my easy Flatbread, using just 3 ingredients. Adding a swirl of cream makes it extra indulgent. For topping ideas, try a sprinkle of fresh parsley, pumpkin seeds, a few chilli flakes, or some croutons.

Storage

Fresh soup will keep well in the fridge for 2 - 3 days. It also freezes well and the recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.

Pairing

These are my favorite dishes to serve with carrot and courgette soup.

📖 Recipe

Carrot and Courgette Soup

REALMEALDEAL

Carrot and courgette or zucchini soup is a simple homemade soup recipe needing just 5 minutes prep time.

5 from 5 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Appetizer, lunch, Soup

Cuisine British

Servings (Adjustable) 4

Calories 182 kcal

Equipment

• 1 Large pan with a lid
• 1 Hand blender or Food processor

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 1 Onion brown, peeled and diced
• ▢ 400 g Carrots peeled and diced
• ▢ 200 g Potato peeled and diced
• ▢ 400 g Courgette /Zucchini. Diced
• ▢ 2 tablespoon Olive Oil Fairtrade available
• ▢ 1 teaspoon Medium Curry Powder Fairtrade available
• ▢ 800 ml Vegetable Stock
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Black Pepper freshly group, Fairtrade available

Instructions

 

• Dice the onion, carrots, potato and courgette into small pieces about 1cm square. Smaller pieces will cook quicker, saving on energy.
  1 Onion, 400 g Carrots, 200 g Potato, 400 g Courgette
• Add the oil to a large pan or Dutch Oven and gently fry the onion over a low heat for 2 -3 minutes.
  2 tablespoon Olive Oil
• Add the curry powder and fry for one minute. This helps to release the flavour.
  1 teaspoon Medium Curry Powder
• Add the diced carrot and potato to the pan. Put the lid on and allow them to 'sweat' or steam for 3 minutes. This helps draw out their flavours. Keep the heat on low.
• Add the diced courgette and stock and season with salt and pepper. Bring to the boil then simmer for 20 minutes.
  800 ml Vegetable Stock, 1 teaspoon Salt, 1 teaspoon Black Pepper
• Once the vegetables are soft, blitz the soup in a blender until smooth. Check the seasoning and serve.

Notes

Ingredients Notes

• Potato - potatoes are used to thicken soups and give them that lovely creamy texture. The best varieties to use are ones that are high in starch such as Maris Piper, Kind Edwards or Desiree. In the US use Yukon, Russets, Idaho or all-purpose baking potatoes.
• Courgette or Zucchini - Choose ones that are firm, without blemishes and about 12-15cm long (4 -6 inches). There are many different varieties and colours from white to yellow to striped and the most common green ones. Use any variety in the soup. Overgrown courgettes are called marrows and they are more watery than courgettes and have a bland taste.
• Carrots - use any variety. Fresh carrots should be firm.
• Stock - Always use a good quality vegetable stock.
• Curry Powder - I use a medium curry powder.

Storage

Fresh soup keeps well in the fridge for 2 - 3 days. It also freezes well and the recommended freezing time for vegetable soups 4 - 6 months. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.

Nutrition per serving

Calories: 182kcalCarbohydrates: 27gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1458mgPotassium: 846mgFiber: 6gSugar: 11gVitamin A: 17338IUVitamin C: 36mgCalcium: 66mgIron: 1mg

The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

Average Carbon Emissions

Author REALMEALDEAL

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