John Myers
Zucchini – Carrots – Tomato Soup
The perfect zucchini – carrots – tomato soup recipe with a picture and simple step-by-step instructions.
- 2 size Zucchini
- 4 medium sized Carrots
- 4 medium sized Tomatoes
- 2 small Onions
- 4 Garlic cloves
- 1 small piece Fresh ginger
- 1 liter Vegetable broth
- 1,5 teaspoon Turmeric
- 1,5 teaspoon Sweet paprika
- 2 teaspoon Thyme
- 1,5 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cups Whipped cream
- Oil or margarine for frying
- Wash, peel and cut the zucchini and carrots into small pieces. Wash tomatoes and cut into small pieces. Peel the onion, garlic and ginger and cut into small cubes.
- Heat the oil or margarine in a large saucepan. Put the onion, garlic and ginger in the saucepan and fry for 2-3 minutes. Add tomatoes and sauté for another 2 minutes. Add the turmeric, paprika, salt, pepper and thyme and stir everything together. Add the zucchini, carrots and vegetable stock and stir everything together. Bring to a boil, cover with lid and simmer over medium heat for 30 minutes.
- When done, puree everything with a hand blender until everything is nice and creamy. Add the cream and puree again. Now the soup is ready. It goes well with baguette, toast or crouton. Good Appetite.
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