Sunshine Soup: The Carrot Ginger Zucchini Delight

Name: CARROT GINGER ZUCCHINI SOUP
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or 1/4 cup water (for water saute); 1 medium onion (about 1 cup), chopped; 2 garlic cloves, minced; 1-inch fresh ginger, minced or grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 4 – 5 medium carrots (about 2 cups), diced; 2 medium zucchini (about 2 1/2 cups), chopped; 3 1/2 cups vegetable broth (or water); 1 can ( 15oz) coconut milk (light or full fat); 1/2 lemon, juice of; himalayan salt + pepper to taste

Do you ever just wanna sip on summer? Like, when it’s chilly outside but you’re craving that warm sunshine vibe? I’ve got the perfect recipe for you – it’s this Carrot Ginger Zucchini Soup that I swear could brighten anyone’s day. Seriously, it’s like sunshine in a bowl! ☀️

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and you’re on a mission. You need:
– 2 tbsp olive oil (or go wild with water if you wanna keep it light)
– 1 medium onion (that’s about a cup when it’s chopped, but who’s counting?)
– 2 garlic cloves (minced, duh—gotta bring that flavor!)
– 1-inch fresh ginger (minced or grated… it’s a ginger party!)
– 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp paprika (spice up your life, right?)
– 4-5 medium carrots (about 2 cups, diced like a pro)
– 2 medium zucchini (chop ‘em up into about 2 1/2 cups)
– 3 1/2 cups veggie broth (or water if you’re feeling risky)
– 1 can coconut milk (15 oz, light or full fat, your call)
– Juice of 1/2 lemon (freshly squeezed is best!)
– Himalayan salt + pepper to taste

Got it? Good. Let’s get cooking!

So Here’s Why I Make This Constantly

Okay, picture this: it was one of those super busy days, right? I had just gotten home from work, exhausted, and all I wanted was something comforting but healthy — and boom! I remembered this soup! It’s like a hug in a bowl, you know? The ginger gives a little kick, the coconut milk makes it creamy, and the carrots and zucchini taste like summer, even in the dead of winter. I can’t tell you how many times I’ve whipped this up after a long day, and it’s like, poof! Instant happiness. Plus, it’s so easy – you can totally make it while wearing pajamas. Not that I’ve done that or anything… 🤭

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, so here’s the deal — I used to struggle with getting that creamy texture. Then I found out an immersion blender is the way to go! Like, game changer. You just blend it all right in the pot, no transferring to a blender, no mess. Just pure, velvety goodness. You’ll thank me later!

Don’t Mess This Up (My Top Tips)

1. Check your seasoning! Seriously, don’t skip the salt and pepper. Taste as you go!
2. Don’t burn the ginger! If it cooks too long, it gets bitter. Just a minute at most after the spices are in!
3. Don’t skimp on the lemon juice. It brightens everything up, like the sun shining after a rainy day.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so let’s be real. This soup is so good, it might just disappear faster than you can say “leftovers.” But if you manage to save some, store it in covered containers in the fridge for about 5 to 6 days. You can also freeze it for 2 to 3 months — just let it thaw before reheating. It’s like having summer on speed dial!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this soup, you’ve gotta try my:
– Creamy Tomato Basil Soup — classic comfort, you know?
– Spicy Red Lentil Soup — gets ya right in the cozy feels!
– Butternut Squash Soup — another sunshine bowl that’s a total winner.

So, what do you think? Are you ready to dive into a bowl of this sunshine goodness? 🌞 Let me know if you try it! I’m totally curious about how yours turns out! 🥣

CARROT GINGER ZUCCHINI SOUP

Flavor-packed CARROT GINGER ZUCCHINI SOUP with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

2 tablespoons olive oil or 1/4 cup water (for water saute)

1 medium onion (about 1 cup), chopped

2 garlic cloves, minced

1-inch fresh ginger, minced or grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

4 – 5 medium carrots (about 2 cups), diced

2 medium zucchini (about 2 1/2 cups), chopped

3 1/2 cups vegetable broth (or water)

1 can ( 15oz) coconut milk (light or full fat)

1/2 lemon, juice of

himalayan salt + pepper to taste

Instructions

Saute: Heat oil in a large pot on medium heat, add onion and saute for 5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and paprika, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
Simmer: Add the vegetable broth and bring to boil, cover, reduce heat to low, and simmer for 15 to 20 minutes.
Add remaining ingredients: Turn off heat, add coconut milk and lemon juice.
Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup.
Warm as needed: Return to low heat and warm through if needed.
Serve: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!
Serves 4 – 6
Leftovers can be stored in the refrigerator for 5 – 6 days, in covered containers. It’s also freezer-friendly for 2 – 3 months. Let thaw before reheating.