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Parve
Easy
6 Servings
Allergens 
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.
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
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.
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