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Carrot Zucchini Soup

Carrot zucchini soup with ginger and warm spices simmered until tender, then blended into a silky, smooth puree. Finished with coconut milk and lemon juice for a creamy, bright finish with a fresh thyme garnish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Carrot Zucchini Soup
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp paprika
  • 0.25 tsp turmeric
  • 4 carrots, sliced
  • 2 zucchini, sliced
  • 4 cup vegetable broth
  • 0.5 cup coconut milk
  • 1 tbsp lemon juice
  • 1 fresh thyme, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 chopped onion, and sauté for 5 minutes until softened, stirring occasionally. Keep the heat at medium so the onion turns translucent without browning.
  2. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, then stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon paprika, and ¼ teaspoon turmeric. Cook for 1 minute more until fragrant, using steady stirring to prevent sticking.
Simmer vegetables
  1. Add sliced carrots and sliced zucchini, stirring to coat them with the spice mixture. Cook for 7 minutes, stirring occasionally, until the vegetables start to soften.
  2. Pour in 4 cups vegetable broth, bring to a boil, cover, and reduce the heat to low. Simmer for 15 to 20 minutes until the vegetables are tender, with a gentle bubble visible through the lid.
Blend and finish
  1. Turn off the heat, then stir in ½ cup coconut milk and 1 tablespoon lemon juice. This is the point to brighten the flavor before blending.
  2. Purée the soup until smooth using an immersion blender, blending until no vegetable bits remain. Scrape around the sides and bottom of the pot for an even texture.
Serve
  1. Ladle the soup into bowls and garnish with fresh thyme. Serve warm so the thyme’s aroma stays vivid.

Notes

For the smoothest texture, blend until completely uniform and then taste for brightness—add an extra squeeze of lemon if you want it tangier. Store in the refrigerator up to 4 days in a covered container; reheat gently on the stove until warmed through. Freezing is not recommended due to coconut milk texture changes. For a dairy-free swap, this recipe already uses coconut milk for creaminess—use canned full-fat coconut milk for the best body.