Instructions
Prep the Vegetables: Peel the onion, garlic, and carrots. Finely chop the onion and garlic. Dice the carrots and zucchini into small, even pieces to ensure they cook uniformly.
Sauté and Caramelize: In a large soup pot, heat the vegetable oil over medium heat. Add the diced carrots and chili pepper. Sauté for 2-3 minutes, then sprinkle the sugar over the carrots. Stir and cook for another minute until the sugar just begins to caramelize.
Build the Base: Add the chopped onion, garlic, and diced zucchini to the pot. Continue to sauté for 4-5 minutes, until the onions become soft and translucent.
Simmer: Pour in 1 liter of water and bring the soup to a boil. Stir in the vegetable bouillon until it’s fully dissolved. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the carrots are completely tender.
Blend: Remove the pot from the heat. Using an immersion blender, purée the soup until it’s completely smooth and creamy. (Alternatively, you can carefully blend the soup in batches in a countertop blender).
Finish and Serve: Stir in the heavy cream. Season generously with salt and pepper to taste. For an extra touch, serve with a swirl of cream, a sprinkle of chili flakes, and fresh herbs like parsley or chives.
Chef’s Tip: For a complete meal, add mini dumplings or serve with a slice of whole-grain bread. This soup also pairs wonderfully with our quick Stir-Fried Noodles with Chicken (see suggestion below!).
Try This Next:
Quick Chicken Stir-Fry: Sauté 200g of sliced chicken breast until cooked through. Add your favorite stir-fry veggies (like bell peppers and snap peas), then toss with 150g of cooked wok noodles and a savory soy-ginger sauce. Dinner is served in 20 minutes
