This Carrot Potato Zucchini Soup recipe was inspired by one of my earliest soup memories. I remember being sick and my sister had crafted a hearty vegetable soup from scratch for me. I still reminisce the rich texture and taste of carrots but unfortunately when I had 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 and just absolutely delicious, comforting and filling!
Carrot Potato Zucchini Soup
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6-8
- Olive Oil – 2 tbsp
- Garlic – 4 cloves, finely chopped
- Onion – 1 medium, chopped
- Celery – 3 sticks, chopped
- Carrots – 5, chopped
- Potatoes – 2 large, russet, cubed
- Zucchini – 3, light green, chopped
- Dill – 2 heaping tbsp, chopped
- Herbs De Provence – 1 tsp
- Dried Oregano – 1 tsp
- Dried Basil – 1 tsp
- Black Pepper – 1/2 tsp
- Paprika – 1/2 tsp
- Garlic Salt – 1 tsp, or to taste
- Vegetable Broth – 6 cups
- Bay Leaf – 1
- Heat oil in a large pot on medium heat. Add garlic, onion & celery. Saute until onions are slightly browned, about 3 minutes.
- Add carrots, potatoes, zucchini and all the spices. Mix and cook for 5 minutes.
- Add the dill, broth and bay leaf then bring to a boil. Reduce heat and simmer for 25-30 minutes or until veggies are soft and fully cooked.
- Turn off heat / discard bay leaf. In a blender, puree the broth and about 3/4th the veggies until creamy. Return to pot and mix well.
- Taste check for additional salt if needed.
- Garnish with fresh dill and serve with bread.
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Thank you for the recipe. I needed exactly something like this.
The soup tastes great.
I’m glad you enjoyed this recipe, Agnes!!! Thanks for the feedback!
This was a wonderful soup….thank you! I was looking for something to use up some vegetables and had everything needed except the onion and celery. I skipped the onion and used some celery flakes instead of whole celery. Also reduced the amount of dill, just because I find that too much overwhelms a recipe for me. The soup turned out exceptionally flavorful and made enough for about six servings, as noted.
Thanks, Donna for trying my recipe and for your comment. I’m glad you like this soup! Now you have me craving it. ????
Linda Siverling says
What is the nutrition breakdown of this soup?
Made this soup tonight and it was a success. I had never considered using dill with these ingredient and I am now sold. It will become a staple in the household. Thank you
So happy you liked this recipe and commented!❤️ Isn’t dill so good?!?☺️
This was delicious, thank you 🙂
Thanks Geri! So happy you liked this recipe ❤️
Sweet Dee says
Had everything but the celery and I’m pretty sure I flubbed the herb measurements because I don’t own a blend of herbs de provence so I made my own little mix with what was available. The soup was fantastic. I hand blended it and left a few smaller chunks to give it texture. We all loved it, it pairs great with some saltines, and it was a nice hearty meal as we’re currently recovering from some food poisoning. Will definitely make again 🙂