Creamy Roasted Carrot And Zucchini Soup Food

QUICK AND HEALTHY CREAMY ZUCCHINI AND CARROT SOUP

Steps:

• In a large saucepan, saute the onion and garlic in the coconut oil on medium high for 5-7 minutes or until the onion is tender.
• Stir in the flour and mix until combined well.
• Stir in the broth and milk and bring to a boil
• Reduce the heat and add the zucchini, carrot and thyme.
• Cook for 30 minutes or until veggies are tender, stirring occasionally .
• ENJOY!!

CARROT ZUCCHINI SOUP

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.

CARROT AND ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Heat the olive oil in a Dutch oven or soup pot over medium heat. Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder.
• Stir for 1 to 2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley.
• Transfer soup to a blender and blend until smooth, working in two batches.
• Serve and enjoy!

CREAMY SWEET POTATO ZUCCHINI SOUP

Steps:

• Sauté onion until transparent.
• Add the zucchini, sweet potato, and carrot.
• Sauté for about 20 minutes, then add water, sherry, and milk.
• Cover pot and let simmer for about a half hour.
• Once everything is soft, puree with immersion blender.
• Taste and adjust seasonings.

CREAMY CARROT SOUP

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

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).

CREAMY ZUCCHINI SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

CREAM OF ZUCCHINI AND CARROT SOUP

Steps:

• 1. pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
• 2. strain the vegetables reserving the broth.
• 3. Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
• 4. Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
• 5. Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.