Cream of Carrot and Zucchini Soup

Rating: 2.97 / 5.00 (29 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the carrot zucchini cream soup, cut the carrots into slices, zucchini and potato into cubes. Sauté the sliced onion in a pot with olive oil, add the sliced vegetables, the chopped garlic, cover with water and add salt and the diced vegetables.

Simmer slowly for about 20-30 minutes until the vegetables are soft (not too long, otherwise valuable vitamins will be lost).

Finely puree the cooked vegetables with a hand blender, add the cold butter and whipped cream and blend again. Season the carrot-zucchini cream soup with pepper and serve hot.

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