Instructions

1. Begin by preparing all your ingredients. Chop the zucchinis and carrots into small, even-sized pieces to ensure they cook uniformly. Dice the onion finely and mince the garlic cloves.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
3. Add the minced garlic to the pot and sauté for another minute, stirring frequently to avoid burning the garlic.
4. Next, add the chopped zucchinis and carrots to the pot. Stir well to combine the vegetables with the onion and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
5. Pour in the vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 15-20 minutes, or until the zucchinis and carrots are tender.
6. Once the vegetables are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
7. After blending, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low heat until warmed through, but do not let it boil.
8. Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
9. Serve the creamy zucchini carrot soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious and comforting soup!