Carrot and Courgette Soup

This carrot and courgette soup is a great way to make use of home grown produce.

It's really easy to make and cooks in just 20 minutes, so make a big batch and freeze for later.

So healthy and only 80 calories a portion.

Great as a lunch, starter or dinner and so budget friendly too.

Bon appétit!   

Jump to:

• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️Cooking Time
• 🥗 Side Dishes
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Starter and Soup
• 💬 Comments

It's so easy to grow courgettes, (zucchini), at home and I always end up with way more than I need. Are you the same?

This recipe makes the most of courgettes and is ideal for using the ones that suddenly seem to double in size overnight.

The addition of potato, makes the soup quite creamy and thick, perfect for the dunking of crusty bread to mop up every last bit.

And, of you've got fussy eaters, you can blend the soup completely smooth and no one will know what's in it.

❤️ Why you will love this dish

• Family friendly.
• Budget friendly.
• Easy to make.
• Make in advance and freeze.

💙 Save this recipe for later

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🥘 Ingredients

• Courgettes - also known as zucchini. Ideally medium sized, firm fruits. The skin can become tough on the larger ones.
• Carrots - any carrot variety you have.
• Onion - brown or white onion.
• Sugar - this just enhances the flavour of the vegetables, but leave it out if you prefer.
• Flour - plain or all purpose flour for thickening.
• Oil - vegetable or oilive oil to soften the onion.
• Basil - fresh basil goes so well with vegetables.
• Stock - fresh or made from concentrate. Keep in mind that some tend to be salty, so don't be tempted to add salt until the end.
• Seasoning - salt and freshly ground black pepper to taste.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

• large saucepan with lid
• wooden spoon
• sharp knife
• chopping board
• blender, immersion blender or a potato masher

🔪 Instructions

Start by preparing the vegetables.

Peel and chop the onion.

Next, peel the carrots and potato and chop into 1 cm pieces.

Cut the courgette or zucchini the same way. There is no need to peel, just wash them and cut of the stalk.

💭 Top Tip

• If you have very large courgettes, you may wish to peel them, however you will lose the green colour in the soup.

Put the saucepan over a medium heat and add the oil.

Add the onions and cook for about 3 minutes until the onions start to become translucent.

Now add the chopped potatoes, carrots and courgettes and cook for 5 minutes, stirring regularly.

Stir in the flour for a minute then add the stock and pepper.

⏲️Cooking Time

Increase the heat, put on the lid and bring the mixture to a simmer.

Cook for about 10 minutes or until all the vegetables are tender.

Allow to cool for a few minutes.

Transfer to a blender and liquidise the soup. I prefer to leave some texture so that it is not completely smooth, but this is totally your choice.

💭 Top tip

• Don't be tempted to overfill the blender as steam steam can build up and increase the volume of the soup. The hot liquid can spill and cause burns.
• You can also use an immersion blender.
• If you don't have an type of blender and like a chunky soup, you can also use a potato masher or a food mill or mouli.

Return the carrot and courgette soup to the saucepan.

Reheat the soup and season to taste.

Chop the basil and add half to the soup. Use the remaining basil as garnish.

🥗 Side Dishes

Try some of these light bites with the carrot and zucchini soup.

• crusty bread and Roasted Garlic Butter or Chicken Liver Parfait
• Baked Halloumi Fries
• garlic bread
• cheese bread like my Fougasse bread, which is perfect for tearing and dipping.
• Cake Salé - this is a French appetiser rather like bread, stuffed with cheese, bacon and onions.
• Kentish Huffkins - traditional British rolls made with plain flour.
• Chicken Salad Croissant
• Afternoon Tea Sandwiches
• Coronation Chicken Sandwich
• Egg Mayonnaise Sandwich
• Creamy Mushrooms on Toast

🥙 Substitutions

• Courgettes or zucchini - use marrow.
• Fresh basil - swap a tablespoon of fresh basil for a teaspoon of dried basil.
• Vegetable stock - use chicken stock.
• Black pepper - use white pepper.

📖 Variations

• Other vegetables - use butternut squash, swede, celeriac, celery or parsnip or use leftover vegetables.
• Gluten Free - leave out the flour and add more potato or use cornflour mixed with water at the reheat stage after blending.
• Spicy - add ground cumin, chilli powder and grated ginger for extra zing.

🍣 Storage

• Refrigerator - cool, cover and refrigerate for up to 3 days.
• Freezer - store in containers or soup bags for up to 6 months. The soup will normally be good to eat up to a year, but the consistency may not be perfect.
• To reheat - reheat gently in a saucepan over a low to medium heat. For individual portions place in a microwaveable bowl and heat on full poer for a minute, stir and repeat.

🍱 Prepare in Advance

• After blending cool the soup and refrigerate for up to 3 days

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More soup and courgette recipes

• Roasted Tomato Garlic Soup
• Roasted Courgettes Provençale
• Corn and Crab Bisque
• Courgette and Sweetcorn Fritters
• French Onion Soup with a Gruyère Crouton
• Gluten Free Cream of Mushroom Soup
• Courgette Salad
• Celery and Leek Soup
• Cream of Onion Soup
• Seafood Bisque

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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