Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 zucchinis, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and zucchini, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer for 15 minutes until vegetables are tender.
- Stir in coconut milk, thyme, salt, and pepper.
- Blend the soup until smooth using an immersion blender or regular blender.
- Reheat if necessary and serve hot garnished with fresh herbs.
Notes
- You can add other vegetables like spinach or kale for extra nutrients.
- For a thicker soup, blend a portion of the vegetables before mixing back in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Vegan, Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg