(Vegan) Zucchini Carrot Soup

What helps fending off the cold? Right – soup! Warm, tasty, delicious soup!

As I’ve promised you on last week’s post, here’s my recipe for zucchini carrot soup. It is a recipe I made myself, but I think it’s quite delicious.

Servings: 6 | Time: 45 Minutes | Side: Croutons


  • 3 zucchini
  • 5 carrots
  • 1-2 potatoes
  • 2 cm ginger
  • 2 onions
  • 3 garlic cloves
  • 1,5 l water
  • 250 ml cream or a vegan substitution (e.g. coconut cream)
  • garlic, rosemary, laurel leaves, nutmeg, coriander seeds, cumin, marjoram and pepper seeds
  • salt, pepper
  • balsamic vinegar


  1. Peel and chop up the onions, the garlic and the ginger
  2. Clean the vegetables and cut them into cubes
  3. Roast onions, garlic and ginger with some oil in the pot you’ll make the soup in
  4. After a few minutes add the vegetables and roast them as well for a few minutes
  5. Add the water and the spices
  6. Cook everything until the carrots are soft
  7. Start blending everything in the pot and slowly add the cream
  8. Season to taste with salt, pepper and vinegar

And this is it, really easy and you don’t need a ton of dishes. I like to serve thicker soups with bread crumbs which I rub with garlic and then I roast them with olive oil until they’re crunchy. You could also put some sour cream on top, which is very tasty as well.

zucchini carrot soup - Photo by Jade Aucamp on Unsplash

Bon Appetit!

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