Carrot Zucchini Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Carrot Zucchini Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Carrot Zucchini Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 small onions
• 2 cups water
• 1/2 pound carrots, cut into 1-inch
• pieces
• 1/8 teaspoon celery salt
• 1/8 teaspoon pepper
• 2 cups diced zucchini
• 1 1/2 teaspoons olive oil or
• vegetable oil
• 1 1/2 teaspoons butter or
• margarine
• 1/2 cup diced, seeded peeled
• tomato
• 2/3 cup evaporated milk
• 2 tablespoons minced fresh
• parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Chop one onion; set aside

Step 2: Technique & Execution

Quarter the other onion and place in a 3- qt. saucepan

Step 3: Technique & Execution

Add water, carrots, celery salt and pepper; bring to a boil. reduce heat; cover and simmer for 20 minutes or until carrots are tender

Step 4: Technique & Execution

Transfer to a blender or food processor; cover and process until pureed

Step 5: Technique & Execution

Return to the pan

Step 6: Technique & Execution

In a skillet, saute the zucchini and chopped onion in oil and butter until tender; add to carrot mixture