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    Home » Recipes » Lunch & Snacks

    Carrot and Courgette Soup

    Published: Jan 24, 2023 by REALMEALDEAL ·

    pinterest image for carrot and courgette soup with soup in bowl

    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.

    Carrot and Courgette or Zucchini Soup topped with cream chilli flakes and parsley
    Jump to Recipe Print Recipe

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Serving Ideas
    • Storage
    • Top tip
    • Pairing
    • 📖 Recipe

    Ingredients

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

    ingredients for carrot and courgette soup labelled
    • 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

    diced courgette or zucchini potato and carrot on chopping board

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

    diced onions frying in pan

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

    diced onion and curry powder frying in pan

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

    diced carrot and potato added to onions in pan

    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.

    carrot and courgette soup simmering in pan

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

    blended carrot and courgette soup in pan

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

    Carrot Carrot and Courgette Zucchini Soup served in bowls with a side of bread

    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.

    Carrot and Courgette Zucchini Soup served with a swirl of cream and pumpkin seeds

    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.

    • Welsh Rarebit with Egg & No Beer
    • Crustless or Impossible Quiche
    • Greek Yoghurt Flatbread with no yeast
    • Easy Quiche Recipe No Cream

    📖 Recipe

    Carrot and Courgette Zucchini Soup served in bowls with bread and toppings

    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
    Prevent your screen from going dark
    Print Recipe Rate this Recipe Pin Recipe
    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
     
     

    • 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
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

    More Snack recipes for sustainable eating

    • Easy Roasted Red Pepper and Lentil Soup
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    Reader Interactions

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    1. rebecca

      January 24, 2023 at 9:20 pm

      Love how easy this recipe is. I love soups made with creamy veggies

      Reply
    2. Luci Petlack

      January 24, 2023 at 9:00 pm

      This was so good and easy to make!

      Reply
    3. Kathleen

      January 24, 2023 at 8:03 pm

      I could go for a big bowl of this delicious, creamy, and smooth soup. It's perfect on a cold dreary day.

      Reply
    4. Wanda

      January 24, 2023 at 7:06 pm

      We love carrot soup! It's so easy to make and super delicious! Bookmarking this variation!

      Reply
    5. kushigalu

      January 24, 2023 at 6:44 pm

      Totally in love with soup recipe. So delicious. Thanks for sharing

      Reply

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