• 2servings
  • 60minutes
  • 133calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small onions

  2. 2 cups water

  3. 1/2 pound carrots, cut into 1-inch pieces

  4. 1/8 teaspoon celery salt

  5. 1/8 teaspoon pepper

  6. 2 cups diced zucchini (3 to 4 medium)

  7. 1-1/2 teaspoons olive oil

  8. 1-1/2 teaspoons butter

  9. 1/2 cup chopped seeded tomatoes

  10. 2/3 cup evaporated milk

  11. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Carrot Zucchini Soup Recipe photo by Taste of Home 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.

  2. 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. Yield: 2-4 servings.


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