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Recipe by Brynie Greisman

Roasted Carrot Zucchini Soup

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Roasted Carrot Zucchini Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Paleo - Vegan - Low Carb

Roasting the vegetables adds incredible flavor to this humble, healthful soup. Adding the coconut or walnut oil after it’s all done gives the soup a velvety texture that makes it irresistible.

Ingredients

Roasted Carrot Zucchini Soup

  • 1 and 1/2 pounds (680 grams, about 12 small/medium)carrots, peeled and coarsely diced

  • 3 small/medium zucchini, peeled and sliced in half lengthwise

  • 1 medium onion, cut in quarters

  • Tuscanini Olive Oil, plus more for drizzling

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • 6 cups water

  • salt, to taste

  • Pereg Pepper, to taste

  • 2 teaspoons fresh lemon juice, or to taste

  • pinch cayenne pepper

  • 1 tablespoon coconut or walnut oil

Mushroom Garnish

  • 2 tablespoons Tuscanini Olive Oil

  • 1 medium onion, diced

  • 1 8-ounce (225-gram) container mushrooms,sliced

Directions

Prepare the Roasted Carrot Zucchini Soup

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Line a large rimmed baking sheet with Gefen Parchment Paper. Place carrots, zucchini, and onion on the baking sheet in a single layer, keeping each vegetable separate. Drizzle generously with olive oil. Roast for 30 minutes. Toss and roast another 10 minutes.

3.

Meanwhile, heat one to two teaspoons olive oil in a large (five to six-liter) pot. Add garlic and sauté for two minutes, or until fragrant. As soon as the veggies are finished roasting, add them to the pot. Add water and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove pot from heat and let cool for a few minutes. Blend with an immersion blender. Add salt and pepper, lemon juice, and cayenne pepper. Add the coconut or walnut oil and stir together well.

Prepare the Garnish

1.

Heat two tablespoons olive oil in a frying pan. Add onions and sauté over medium/high heat for five minutes or until golden. Add mushrooms and continue sautéing until soft, approximately five to seven minutes, stirring occasionally.

2.

Season with salt and pepper.

To Serve

1.

Ladle soup into a bowl. Place a heaping tablespoon of the onion/mushroom mixture in the center of each bowl.

Notes:

Both the soup and the garnish freeze well. Freeze the garnish in small containers and make sure to mark them.

Credits

Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

brynie greisman carrot soup carrots kosher for passover Passover soups Pesach roasted carrots roasted zucchini zucchini zucchini soup
Roasted Carrot Zucchini Soup

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