Carrot and Zucchini Soup

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Carrots and zucchinis are plentiful in our garden at the moment, leading me to make this delicious soup chock-full of beta carotene. It was quite quick and easy to make as well. Normally this soup would have a golden colour. As well as orange carrots, I used a deep purple carrot rich in anthocyanins and a colourful veggie broth, leading to a chestnut-coloured soup.

I adapted this recipe from here.

Serves 4

Ingredients

  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1.5" peeled fresh ginger root, chopped
  • 1 Tbsp olive oil
  • 3 carrots, sliced
  • 1 zucchini, sliced
  • 2 yukon gold potatoes, cubed
  • 1tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 tsp nutmeg
  • 2 pinches nutmeg
  • One cup cooked cannellini beans
  • 2 pinches nutmeg
  • 4 cups boiling vegetable broth
  • Salt and black pepper to taste

Method

Heat the olive oil and fry shallot, garlic and ginger. Add the carrot, zucchini and potato and stir-fry until soft, about 25 minutes. Add the ground spices, beans and boiling vegetable broth and blend together, either in a countertop blender or using an immersion blender. Add salt and pepper to taste. Simmer together for a few minutes to combine flavours before serving.

You could garnish with dill, parsley, sage or sweet paprika as desired.

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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