Carrot and zucchini cream soup
Posted in Food, Recipes on August 24th, 2009 by monicajane
Ingredients:
7 med to large carrots
3 med to large zucchini (I used traditional green zucchini because we have them in our garden right now, a yellow squash might keep the color of the soup brighter and taste essentially the same)
32 oz vegetable stock
4 cloves of garlic
2 medium onions
2 tsp cayenne
4 tbls pesto (or a bunch of fresh basil)
8 oz heavy cream
Salt to taste
This was very easy. I simply cut up the carrots, zucchini, onion and garlic and threw it all into the vegetable stock. At this point I also added the pesto. I brought it to a boil and then lowered the temp and cooked it until it was very soft.
I let it cool and then I took out all the chunks of veggies and blended them until smooth in a the blender. Poured it all back into the pot and added the 8 oz of cream and the cayenne. Do not heat the soup to boiling once the cream has been added.
It was very scrumptious!!
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That sounds fantastic, do you think it would be good cold?
ha! I don’t think. I know…
I’ve eaten it hot and at room temperature today and it was great both ways…
I guess if you mean refrigerated I’m not sure…
I’ll let you know tomorrow!
Looks healthy and very appetizing. We eat soup every single weekday for lunch. Love it!
Wow! Beautiful.
I never would have thought of pesto in the soup. Very interesting.
I wanted to get my scone experiment up today but it’ll have to wait to tomorrow. Way to busy…Anyway, nice job on this.
Scones? We had scones Sunday afternoon and they were a real treat.
Anche questa e` buona…
Hey Bob,
I tried some soup straight out of the fridge for lunch..didn’t like it. I definitely preferred it both at room and heated temperatures.
I use pesto in anything that calls for basil…since I always have a ton of it frozen from the garden…it’s great…never have to use dried basil again…
I suppose I should make a paste out of just basil and olive oil and freeze…but the pesto works so well and then it’s also nice to have the other stuff in it too so often…
I’m going to have to take the pesto approach when I’m cooking and the recipe calls for basil. I’ll just make a giant batch and go for it.
Yep. Just posted the experience… and I’m sad to say they were not a treat.
http://yeswecook.com/2009/08/the-chocolate-chip-scone-experiment/
Good to know, thanks!
I love this carrot soup with the addition of zucchini! Super delicious, will try that next time too!