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3.25
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8
votes
Carrot and Zucchini Soup Recipe
Delicious Mexican style carrot and zucchini soup that only takes a few minutes to prepare.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Soup
Cuisine:
Mexican
Keyword:
carrot, Easy, soup
Servings:
4
bowls
Calories:
117
kcal
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
Calories:
117
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
640
mg
|
Potassium:
641
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
5625
IU
|
Vitamin C:
26.3
mg
|
Calcium:
45
mg
|
Iron:
1.6
mg