Carrot Ginger Zucchini Soup – Cozy Fall Vegetable Soup Recipe

A Chilly Fall Day Calls for Cozy Soup

Do you like the taste of fresh ginger? I do, and this easy carrot ginger zucchini soup feels cozy, soothing, and tastes delicious. 

My son's garden is still flourishing with zucchini, even though fall has officially arrived. When he gifted me three zucchini yesterday- two yellow and one green, I knew I wanted to put them to good use.

 With the cooler temperatures we are experiencing (lows of 50-55 degrees) and a steady chilly rain outside, I was definitely in the mood for something warming and soothing— A pot of homemade soup sounded just right.

This Soup is A New Twist on my Previous Fall Favorite

I previously shared my recipe for Carrot Apple Ginger Soup that many enjoyed. A delicious combination, but with fresh zucchini sitting on my kitchen counter, I wanted to switch things up and use the zucchini in my soup. I decided to make a something similar but more savory -carrot ginger zucchini soup.

Creamy or Brothy?

One soup two ways!!! Broth-like or Creamy

You can make it creamy by blending it with an immersion blender or eat it the way I prefer it, as a broth with chopped veggies. 

Light, flavorful, warming and simple to make, this soup hits the spot. It cooks quickly in the Instant Pot, but you can also make it just as easily on the stovetop, if you prefer.

I love how many nutritious vegetables are packed into one simple bowl. The carrots, zucchini, onion, potatoes, and ginger bring plenty of color, flavor, and antioxidant-rich goodness to this healthy fall soup.

I enjoy eating this soup as a broth filled with delicious chopped vegetables. If you prefer your soup blended, thick, and creamy, get that immersion blender out and blend away for a creamy silky bowl of soup. You could even add a little coconut milk (or cream if that's your preference) to this comfort soup. 

A generous amount of freshly grated ginger adds a genuine warmth to the recipe without overpowering the delicate flavor of the other vegetables. * However,  If you are like my husband, and you don't like the taste of fresh ginger at all, you could omit it and just add more vegetable bouillon powder.

Sometimes a New Recipe Just Happens

It’s funny how a new recipe can come together. Sometimes I don't start out with a recipe in mind at all. I simply look at what I have on hand and let the ingredients inspire me.

That’s exactly what happened here.

What I like best about my soup recipes is that they are simple, calling for only a few easy-to-find ingredients that are healthy, low carb, and nourishing.

So, if you still have zucchini coming from your garden—or you simply find some beautiful zucchini at the market—give this easy fall vegetable soup a try.

How do you feel about fresh ginger in your cooking? Are you ready for soup yet? 

Ingredients: 

2 cups of chopped or sliced carrots 

2 cups of diced potatoes

3 cups of chopped yellow (or green) zucchini

1 cup of chopped onion

1 flat teaspoon of freshly grated ginger (or more to taste)

1/2 teaspoon garlic powder

Water to completely cover vegetables ( maybe 1 inch above veggies)

1 tablespoon of (Gluten-free) chicken flavored vegetarian bouillon powder (or paste)

Optional: If blending -add some coconut milk or cream

Directions: 

Put everything into the liner of the Instant Pot. Secure lid and set to pressure cook for 7 minutes. Once done, allow to sit for about 4 more minutes before releasing the steam according to the manufacturers directions. When all steam is released, carefully open the lid.

*Soup always tastes best after it has a chance to sit a while and the flavors have a chance to mingle.

Stove Top Version

**If using the stove top instead of the Instant Pot, add two more cups of water since water will evaporate on the stove top, but it doesn't in the Instant Pot. 

If using a soup pot, put everything in and bring to a boil. Reduce heat and cook for about 20 minutes or until all vegetables are well cooked. When done allow to sit for a while for flavors to mingle before serving. 

How do you like your soup? 

Blended and creamy or brothy and chunky? Are you a fan of fresh ginger? Are you ready for soup yet?

My Notes: 

1. All of my recipes are gluten-free, vegan, and easy to make calling for just a few healthy ingredients.

2. My son gave me yellow zucchini, so I used yellow zucchini in this soup. If your zucchini is green, your soup will be a different color. Perhaps with a green tint. Either way it will be good.

3. The garnish of fresh oregano leaves is also from my son's garden.

4. I'm an Instant Pot Girl!! I always use my Instant Pot for soup making. There is no spill over, no mess, very easy clean up and it calls me when it is done so I don't have to keep stirring or checking on the soup. 

5. I use always use organic vegetables when I can find them. I think they have a great flavor. But you do you!!!

Have you seen my plant-based soups cookbook (affiliate link to Amazon) with over 80 delicious easy soup recipes to help you find easy healthy recipes? Take a look at it on Amazon. Makes a nice gift.

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