Anytime I have accidentally carrots and zucchinis at the same time at home, I want to make one of my favourite pasta sauces. My mom used to make it when I was small, and it is so tasty. She cooks the carrots, the zucchinis and some blue cheese together, and this simple combination just makes the best dinner ever!
There is only one little problem with it, that you have to stand for ages in the kitchen grating the carrots and zucchinis. And the little pieces go everywhere! So you also have to clean a lot after this little project. I hate it! I hate it sooooo much!
So I thought I’ll try to achieve the same satisfying taste without grating and grating for ages. A carrot and zucchini soup seemed like a great idea, especially in this stupid cold weather. I could eat soups for breakfast, lunch, dinner and as midnight snack too.
Roasting your veggies before adding to your soup makes everything so much more special! They turn out so flavorful, you don’t need any extreme seasoning. And I used now only one small potato, and it made the huge bowl of soup super creamy. So let’s roast our vegetables and enjoy the perfect combination of carrot and zucchini!
- 3 small zucchini
- 10 carrots
- 1 small potato
- 1 clove of garlic
- 0,5 l water or vegetable stock
- olive oil
- salt, pepper
- Preheat oven to 200°C. Peel the carrots and the potato, and cut them into bite sized pieces. Cut the zucchinis also into small pieces.
- Place them on a baking tray and drizzle some olive oil, add the spices too. Roast them for 20-30 minutes.
- Once they are ready put everything in a blender and blend until smooth. Add a little more water, if it would be too thick. Enjoy!