Carrot Potato Zucchini Soup

Name: Carrot Potato Zucchini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; 4 cloves garlic, finely chopped; 1 medium onion, chopped; 3 sticks celery, chopped; 5 carrots, chopped; 2 large russet potatoes, cubed; 3 light green zucchini, chopped; 2 heaping tbsp dill, chopped; 1 tsp herbes de Provence; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp black pepper; 1/2 tsp paprika; 1 tsp garlic salt, or to taste; 6 cups vegetable broth; 1 bay leaf

5.0 · 5 ratings

This thick and comforting Carrot Potato Zucchini Soup was inspired by the hearty homemade vegetable soup my sister made when I was sick. The perfect cozy winter soup!

Total50 min

Serves6-8

Calories203

Protein5g

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Bowl of carrot potato zucchini soup garnished with fresh dill, served with bread

This Carrot Potato Zucchini Soup recipe was inspired by one of my earliest soup memories. I remember being sick, and my sister made a hearty vegetable soup from scratch for me. I still reminisce about its rich texture and the taste of the carrots, but unfortunately, when I brought this soup up to my sister years later, she couldn't recall how she made it. This was my attempt to re-create the amazing soup that helped me recover from a cold years ago. It's the perfect winter soup: thick, comforting, filling and just absolutely delicious!