Creamy Carrot and Zucchini Soup

Thermomix recipe: Creamy Carrot and Zucchini Soup. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion (approx. 100 g), peeled and quartered
• 1 clove garlic, peeled
• 20 g olive oil
• 300 g carrots, peeled and roughly chopped
• 300 g zucchini, roughly chopped
• 600 g vegetable stock
• 1/2 tsp salt (or to taste)
• Pinch of black pepper (or to taste)
• 50 g cooking cream (optional, for richness)
• Fresh parsley or chives, chopped, for garnish

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add chopped carrots and zucchini to the mixing bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
4. Add vegetable stock, salt, and pepper. Place the simmering basket on the lid instead of the measuring cup to prevent splatter. Cook 15 min / 100°C / Speed 1 (Reverse).
5. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the tenderness of the vegetables. If needed, cook for another 2-3 minutes.
6. Remove the simmering basket. Secure the measuring cup. Blend the soup by gradually increasing speed: start at Speed 5 for 30 seconds, then increase to Speed 7 for 30 seconds, and finally to Speed 9 for 1 minute, or until completely smooth.
7. If using, add cooking cream to the soup. Warm 2 min / 90°C / Speed 1 (Reverse).
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or chives.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.