🥣 Creamy Carrot and Zucchini Soup with a Hint of Chili
When the days get cooler and you crave something comforting yet light, nothing beats a homemade soup. This creamy carrot and zucchini soup, delicately spiced with chili and softened with a touch of cream, is pure comfort and vitality in a bowl.
I often make it during the week when I want a quick yet flavorful dinner. Everyone at home loves it — the kids enjoy its velvety texture and golden color, while adults appreciate its sweet and slightly spicy notes. Plus, it’s healthy, budget-friendly, and keeps well — a true “feel-good” meal!
🥕 Ingredients (for 4 generous bowls)
1 medium white onion
450 g (1 lb) sweet carrots
2 cloves of garlic
300 g (10 oz) zucchini
2 tbsp wheat germ oil (or mild olive oil)
1 tsp sugar
3 tsp vegetable stock (powder or cube)
50 ml (about 3 tbsp) heavy cream
A pinch of chili (or more, to taste 🌶️)
Salt and freshly ground pepper
(Optional: a dash of sweet paprika for extra color and flavor)
👩‍🍳 Step-by-Step Preparation
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