Ingredients:

  • 2 medium zucchini, diced (approx. 1 lb / 450g)
  • 3 large carrots, peeled and sliced (approx. 10 oz / 280g)
  • 1 medium yellow onion, diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 0.3 oz / 10g)
  • 4 cups (950ml) low-sodium vegetable broth
  • 1/2 cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the olive oil in the pot over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for another 30 seconds until the aroma is released but not browned.
  3. Toss in the sliced carrots and zucchini. Stir well to coat the vegetables in the oil.
  4. Pour in the vegetable broth, salt, and pepper.
  5. Bring the mixture to a boil, then immediately reduce heat to low.
  6. Cover and simmer for 15-20 minutes until the carrots are fork tender.
  7. Turn off the heat. Stir in the coconut milk and lemon juice.
  8. Use the immersion blender to puree the soup directly in the pot. Blend on high for 1-2 minutes until smooth.