Sopa de Calabacita y Zanahoria

This carrot and zucchini soup has it all. First, it’s delicious, always the most important consideration. Second, it’s healthy. And third, it’s incredibly easy to prepare.

Just follow the visual recipe. The full printable recipe is at the end of the post.

There is nothing like a hot bowl of soup on a cold day. This soup is a great light lunch or starter for the comida, the large meal of the day served around 2:00pm. It’s a good choice is you are looking for a vegetarian option.

How to Make

Start by collecting your ingredients:

2 medium zucchinis
2 large carrots
1 cup of tomato puré
1 teaspoon of salt
½ teaspoon of black pepper.

Ingredients for Carrot Zucchini Soup — All of the soup ingredients.

Next, shared the carrots and zucchini. A box grater does the job in a few seconds.

Shredded Carrot and Zucchini — The first step is to shred the carrots and zucchini.

Heat a soup pot over medium heat then add 2 tablespoons of cooking oil.

Adding cooking oil to the pan. — Add 2 tablespoons of cooking oil to a medium-hot pot.

Add the shredded vegetables to the pot and sauté for 2 minutes. Don’t brown the vegetables.

Adding Carrots and Zucchini to the Pan — Add shredded vegetables to your pot and sauté for 2 minutes.

Add the tomato puré after you have sautéed the vegetables. Add the black pepper too.

Adding Tomato Puré — Add the tomato puré to the pot.

Mix in the tomato puré.

Stir the tomato puré into the vegetables.

Add 1 quart of water and bring to a boil. The water should cover the vegetables by about ½″. If it doesn’t add just enough water until it does.

Simmer the Soup — Add 1 quart of water and bring to a boil then simmer for 10 minutes.

Cooking Carrot Zucchini Soup — Cook for 10 minutes until the vegetables have softened and the broth has reduced a bit.

Ready to eat. :)

Bowl of Carrot Zucchini Soup — A delicious carrot and zucchini soup.

Serve with a nice piece of hearty bread or with warm corn tortillas.

Provecho!

Let us know what you think of this recipe.

Print Pin

3.25 from 8 votes

Carrot and Zucchini Soup Recipe

Delicious Mexican style carrot and zucchini soup that only takes a few minutes to prepare.

Course Soup

Cuisine Mexican

Keyword carrot, Easy, soup

Prep Time 10

Cook Time 12

Total Time 22

Servings bowls

Calories 117kcal

Author Douglas Cullen

Ingredients

2 medium zucchinis
2 large carrots
1 cup tomato puré
1 quart water
2 tbsp. cooking oil
1 teaspoon salt
½ tsp. black pepper

Instructions

Peel the carrots.
Shred the carrots and the zucchini.
Heat your pot over medium heat.
Add the 2 tablespoons of cooking oil.
Add the shredded vegetables to your pot.
Sauté the vegetables for 2 minutes.
Add the tomato puré and black pepper. Stir to mix with the vegetables.
Add 1 quart of water, bring to a boil and then reduce to a simmer.
Simmer the soup for 10 minutes until the carrots and zucchini are just cooked through and the broth has slightly reduced.
Serve with bread or corn tortillas.

Notes

Variation

Mince ½ of a serrano chile and add to the vegetables when you sauté them to add some spice to the soup.

Storage

The soup will keep well for two days in the refrigerator if you have any leftover which is unlikely.

Nutrition