I have a hard time letting go of my summer veggies, so this soup was a tribute to one of my favorites – zucchini. Its always fun to create a creamy soup (minus the cream). You can go either way with spices, or even add some of your own. I chose the curry route mostly cause its one of my fav spices, but there are countless ways to go with these types of soups. Don’t be afraid to experiment!

One other thing to note about this recipe is that you can substitute ANY veggie in place of the zucchini. I’ve made versions that include broccoli, cauliflower, and mushrooms. The potato is optional, and will lend a little more of a thick and creamy flavor if used, but the soup is also great without it.

This was one of my Sunday recipes, so I will be enjoying this through the week. Remember, “batch” cooking is all about making extra so you have leftovers to munch on when you don’t have the extra time to cook.

Luscious Cream of Zucchini Soup
2 Tbs extra virgin olive oil, coconut oil, or pastured butter

1 large onion, chopped
2 cloves garlic, minced
2 large carrots, diced
4 cups organic chicken or veggie broth
4 large or 6 medium zucchini, diced
1 medium red skinned potato (optional)
8oz full fat or lite coconut milk (from can or carton)

1 tsp dried oregano OR 1 tsp dried dill, OR 2 tsp curry powder plus ¼ tsp cumin

Saute onion and garlic in oil or butter with a pinch of sea salt for about 5 minutes, until softens. Add carrot and sauté another 2-3  minutes.

Add diced zucchini, potato (if using), spices of choice, about ¼ tsp of salt and all the broth. Bring to a boil, then turn heat down and simmer about 20 minutes until vegetables are tender. Blend in batches until creamy and smooth, adding the coconut milk to the last batch. Return to pot and heat to desired temperature. Adjust seasonings and serve.