👩🍳 Instructions
Step 1 – Prep the Vegetables
Peel the onion, garlic, and carrots. Finely chop the onion and garlic. Dice the carrots and zucchini into small, even cubes.
Step 2 – Sauté and Caramelize
Heat oil in a large soup pot over medium heat. Add carrots and chili. Cook for 2–3 minutes, then sprinkle in the sugar. Stir and cook another minute until lightly caramelized.
Step 3 – Build the Base
Add onion, garlic, and zucchini. Continue to sauté for 4–5 minutes until onions are soft and translucent.
Step 4 – Simmer
Pour in 1 liter of water. Stir in vegetable bouillon. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until carrots are tender.
Step 5 – Blend
Remove from heat and purée with an immersion blender until smooth and creamy. (Or carefully blend in batches with a countertop blender).
Step 6 – Finish & Serve
Stir in cream, then season generously with salt and pepper. For garnish, add a swirl of cream, extra chili flakes, and fresh herbs like parsley or chives.
🍲 Chef’s Tip
For a more filling meal, add mini dumplings or serve with whole-grain bread. This soup also pairs beautifully with a quick stir-fried noodle dish.
Try This Next
Quick Chicken Stir-Fry
Sauté 200 g sliced chicken breast until cooked through.
Add your favorite stir-fry veggies (bell peppers, snap peas, etc.).
Toss with 150 g cooked wok noodles and a soy-ginger sauce.
Dinner ready in just 20 minutes!
