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.
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. Also check out my Tomato and Courgette Risotto and Cheese and Courgette Muffins, which make a great side dish.
For another great Carrot Soup recipe, try my Carrot and Cumin or Carrot Leek and Red Lentil. My Roasted Carrot and Red Pepper has a lovely velvety smooth texture.
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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.
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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 3 Ingredient Flatbread, using just 3 ingredients. For something a little special, these Cheesy Savoury Muffins or Baked Cheesy Biscuits go perfectly. 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.
Top tip
Carrot and Courgette is such an easy, thrifty soup. Why not make a batch and freeze it in single portions so you always have a good lunch option?
Pairing
These are my favorite dishes to serve with carrot and courgette soup.
Did you try this recipe?
Leave a ⭐️ review below and tag @realmealdealuk on instagram
📖 Recipe
Carrot and Courgette Soup
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Equipment
- 1 Large pan with a lid
- 1 Hand blender or Food processor
Ingredients
- 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
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Steph
Simple healthy and easy to make, cheers.
Ken Baldwin
Simple and delicious. When serving I added fresh chopped mint, orégano and chives plus some lemon juice and sumac. Awesome.
Suzanne
This was delicious- made the chilli version for a dinner party. It went down very well 👌 Made enough so I have lunch for the next few days too!
Paired it with the flatbreads which were so easy to make and lovely
Frankie
This soup is delicious. Honestly wasn't expecting much since I don't like cooked carrots but I'm trying to eat more vegetables for my health.
This soup was a wonderful creamy, curryish delight amd I am literally delighted to have found this recipe.
I did add a couple of teaspoons of low fat creme fraiche but it would have been absolutely fine without it. I'd also probably add a skoosh of fresh lime juice when I have my next bowl just to see what that's like.
Honestly I know I'm gushing about this soup but it really is sooooo tasty.
REALMEALDEAL
Thanks so much Frankie. Soemtimes just a little spice can make all the difference.
Cathy
I’ve made carrot and courgette soup before but it was bland. This is a really tasty version and a good quantity .
REALMEALDEAL
Thanks Cathy - so pleased you like it.
rebecca
Love how easy this recipe is. I love soups made with creamy veggies
Luci Petlack
This was so good and easy to make!
Kathleen
I could go for a big bowl of this delicious, creamy, and smooth soup. It's perfect on a cold dreary day.
Wanda
We love carrot soup! It's so easy to make and super delicious! Bookmarking this variation!
kushigalu
Totally in love with soup recipe. So delicious. Thanks for sharing