This easy and nutritious courgette and carrot soup is perfect for a quick, comforting meal. With its creamy texture and warm hint of curry, it’s both flavorful and satisfying. You can easily swap ingredients like potatoes or courgettes with what you have on hand, making it a flexible, go-to recipe for any weeknight.
Ingredients Needed
- 1 onion, peeled and diced
- 400 g / 14 oz carrots, peeled and diced
- 200 g / 7 oz potato, peeled and diced
- 400 g / 14 oz courgette (zucchini), diced
- 2 tbsp olive oil
- 1 tsp medium curry powder
- 800 ml / 27 fl oz vegetable stock
- 1 tsp salt
- 1 tsp freshly ground black pepper
How To Make Courgette And Carrot Soup
- Prep the vegetables: Dice the onion, carrots, potato, and courgette into 1cm cubes to ensure quicker cooking.
- Cook the onion: Heat olive oil in a large pan or Dutch oven over low heat and sauté the onion for 2-3 minutes until softened.
- Add curry powder: Stir in the curry powder and fry for 1 minute to release its flavor.
- Sweat the vegetables: Add the diced carrots and potatoes. Cover the pan with a lid and let the vegetables steam for 3 minutes to enhance their flavor. Keep the heat low.
- Simmer: Add the diced courgette, vegetable stock, salt, and pepper. Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes or until the vegetables are tender.
- Blend: Once the vegetables are soft, blend the soup until smooth. Taste and adjust seasoning if necessary. Serve warm.
Recipe Tips
- Cut vegetables evenly: Make sure all vegetables are diced into similar-sized pieces (about 1cm) so they cook evenly and quickly.
- Sweat the carrots and potatoes: Don’t skip sweating the vegetables for a few minutes—this step draws out more flavor and enhances the soup.
- Cook on low heat: Keep the heat low when frying the onions and curry powder to avoid burning and get the best flavor.
- Blend in batches: If using a blender, don’t overfill it. Blend the soup in batches to avoid splashing and ensure smooth consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Courgette and Carrot Soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Place the soup in a saucepan and heat over medium-low heat, stirring occasionally until warmed through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 83
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 90mg
- Potassium: 545mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 5g
Try More Easy Soups:
Courgette And Carrot Soup
Description
This easy and nutritious courgette and carrot soup is perfect for a quick, comforting meal. With its creamy texture and warm hint of curry, it’s both flavorful and satisfying. You can easily swap ingredients like potatoes or courgettes with what you have on hand, making it a flexible, go-to recipe for any weeknight.
Ingredients
Instructions
- Prep the vegetables: Dice the onion, carrots, potato, and courgette into 1cm cubes to ensure quicker cooking.
- Cook the onion: Heat olive oil in a large pan or Dutch oven over low heat and sauté the onion for 2-3 minutes until softened.
- Add curry powder: Stir in the curry powder and fry for 1 minute to release its flavor.
- Sweat the vegetables: Add the diced carrots and potatoes. Cover the pan with a lid and let the vegetables steam for 3 minutes to enhance their flavor. Keep the heat low.
- Simmer: Add the diced courgette, vegetable stock, salt, and pepper. Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes or until the vegetables are tender.
- Blend: Once the vegetables are soft, blend the soup until smooth. Taste and adjust seasoning if necessary. Serve warm.
Notes
- Cut vegetables evenly: Make sure all vegetables are diced into similar-sized pieces (about 1cm) so they cook evenly and quickly.
- Sweat the carrots and potatoes: Don’t skip sweating the vegetables for a few minutes—this step draws out more flavor and enhances the soup.
- Cook on low heat: Keep the heat low when frying the onions and curry powder to avoid burning and get the best flavor.
- Blend in batches: If using a blender, don’t overfill it. Blend the soup in batches to avoid splashing and ensure smooth consistency.
Courgette And Carrot Soup