Recipe by Rena Tuchinsky

Creamy Carrot-Zucchini Soup (Dairy Free)

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

Anyone who tries this soup is shocked that the only ingredients are vegetables. It’s thick and creamy without any potatoes or cream needed. The only time-consuming part is peeling the vegetables, but once that’s done it should be smooth sailing.


Creamy Carrot-Zucchini Soup

  • 1/2 teaspoon olive oil or Glicks Cooking Spray

  • 1 large onion, sliced

  • 2 cloves garlic, sliced

  • 10 large carrots, peeled and sliced

  • 3 zucchinis, peeled and sliced

  • 5 cups water

  • 1 and 1/2 teaspoons Tuscanini Sea Salt, or to taste

  • 1 large handful of fresh dill, cleaned and chopped, or 1 tablespoon Gefen Dill Weed or other dried dill


Prepare the Creamy Carrot-Zucchini Soup


Heat oil in a large pot over medium heat.


Add sliced onions and sauté until translucent. Add garlic and cook until fragrant. Add carrots and zucchini and sauté a few more minutes.


Add about five cups water, until water just barely covers vegetables. This will help keep the soup thick. Bring to a boil and then simmer over low heat until carrots are soft and break easily with a fork.


Add salt and dill and cook for a few more minutes.


Use an immersion blender to blend the soup until smooth. Add a little water to thin if needed. Season with additional salt, to taste.

Creamy Carrot-Zucchini Soup (Dairy Free)

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