Carrot And Zucchini Soup Food

CARROT ZUCCHINI SOUP

Carrot Zucchini Soup image

Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 2-4 servings.

Number Of Ingredients 11

Ingredients

2 small onions
2 cups water
1/2 pound carrots, cut into 1-inch pieces
1/8 teaspoon celery salt
1/8 teaspoon pepper
2 cups diced zucchini (3 to 4 medium)
1-1/2 teaspoons olive oil
1-1/2 teaspoons butter
1/2 cup chopped seeded tomatoes
2/3 cup evaporated milk
2 tablespoons minced fresh parsley

Steps:

Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.

Nutrition Facts : Calories 133 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

ZUCCHINI CARROT SOUP

Zucchini Carrot Soup image

Make and share this Zucchini Carrot Soup recipe from Food.com.

Provided by Raspberry Cordial

Categories < 30 Mins

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter or 1/4 cup margarine
3 cups zucchini, unpeeled and grated
1 cup carrot, grated
3/4 cup onion, chopped
1/4 cup flour
2 cups water
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup monterey jack cheese

Steps:

Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
Puree soup in batches in blender. Return to pot.
Add cheese. Stir to melt. Serve.

Nutrition Facts : Calories 250.7, Fat 18.1, SaturatedFat 11.3, Cholesterol 51.4, Sodium 700.9, Carbohydrate 14.2, Fiber 1.9, Sugar 3.5, Protein 9.2

ZUCCHINI CARROT CASSEROLE

Zucchini Carrot Casserole image

While trying to figure out what the heck to do with a 9 pound zucchini one day a couple of years ago, I discovered this recipe in my Company's Coming Vegetables cookbook. The title is somewhat uninspired and I actually called it something else so people would eat it! Try using Cheddar cheese soup instead of mushroom soup or just adding shredded Cheddar for a cheesy vegetable casserole.

Provided by Swan Valley Tammi

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup margarine (or butter)
4 cups zucchini, unpeeled and chopped (or thinly sliced)
1 cup grated carrot
1 cup chopped onion
10 ounces condensed cream of mushroom soup
1/2 cup milk
1 teaspoon instant chicken bouillon powder
1/4 teaspoon salt
1 cup uncooked bread stuffing mix
2 tablespoons margarine (or butter)
1/2 cup uncooked bread stuffing mix

Steps:

Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.

Nutrition Facts : Calories 191.2, Fat 17, SaturatedFat 3.4, Cholesterol 2.2, Sodium 537.8, Carbohydrate 8.7, Fiber 1.4, Sugar 3.1, Protein 2.3

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Cream of Zucchini, Carrot and Cucumber Soup image

Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.

Provided by Lisa Fuller

Categories Vegetable

Time 35m

Yield 10 1-cup servings, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 onion, chopped (1 c)
2 garlic cloves, minced
2 zucchini, cut into half-rounds (2 c)
3 carrots, scraped and sliced (2 c)
2 cucumbers, peeled, cored and sliced
1 tablespoon curry powder
6 cups canned chicken or 6 cups vegetable broth
1 cup heavy cream or 1 cup milk

Steps:

Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8

CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS

Cheddar Cheese Soup With Zucchini, Broccoli, and Carrots image

I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.

Provided by Cynthia Q

Categories Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 garlic cloves, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 cups chicken broth
2 tablespoons butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese

Steps:

Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.

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CARROT ZUCCHINI SOUP (HEALTHY + VEGAN) - THE SIMPLE …

Web Jul 25, 2012 Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another …
From simple-veganista.com
4.9/5 (16)
Total Time 30 mins
Category Soup
Calories 203 per serving

Saute: Heat oil in a large pot on medium heat, add onion and saute 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
Simmer: Add the vegetable broth/water, bring to boil, cover, reduce heat to low and simmer for 15 to 20 minutes.
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.

Carrot And Zucchini Soup Food

CARROT ZUCCHINI SOUP

Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey

ZUCCHINI CARROT SOUP

Make and share this Zucchini Carrot Soup recipe from Food.com.

ZUCCHINI CARROT CASSEROLE

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.

CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS

I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.

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