1️⃣ Prepare the vegetables
Peel the onion, garlic, and carrots. Finely chop the onion and garlic, then dice the carrots and zucchini.
💡 Tip: the smaller the pieces, the faster and more evenly they’ll cook.
2️⃣ Sauté the carrots
Heat the oil in a large saucepan or pot over medium heat. Add the carrots and, if desired, a little paprika to enhance the orange color. Sprinkle with sugar and let them caramelize lightly for 2–3 minutes.
This gives the soup a naturally sweet, slightly roasted flavor that deepens its richness.
3️⃣ Add the other vegetables
Stir in the onion and zucchini. Cook for a few minutes, stirring often, until the onions become translucent and the zucchini softens slightly.
4️⃣ Cook the soup
Pour in about 1 liter (4 cups) of hot water and add the vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until all vegetables are tender.
💡 For an even silkier texture, cook 5 minutes longer so the carrots blend more easily.
5️⃣ Blend the soup
Remove from the heat and blend the soup using an immersion blender until smooth and creamy.
Add the cream, season with salt and pepper, and stir in the chili to taste.
6️⃣ Serve and enjoy
Serve the soup hot in bowls or deep plates.
Garnish with a drizzle of cream, some fresh herbs (parsley, chives, or cilantro), or even mini dumplings for a gourmet twist.
A drizzle of olive oil or a sprinkle of toasted seeds (sunflower, pumpkin, etc.) adds a perfect finishing touch.
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