Carrot-Zucchini Soup 

Here’s an easy way to get kids to eat their veggies. Personally, I love the combo of creamy and chunky in this soup. Both the pareve and dairy versions are delicious. 

SERVES 6 

• 2 medium/large onions
• 4 cups water
• 3 medium/large carrots, cut in to chunks
• 1 stalk celery, chopped
• 1 medium sweet potato, cut in to chunks
• salt and pepper, to taste
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3 medium zucchini, diced (leave unpeeled for extra color)
• 1 medium/large tomato, peeled and diced
• ⅔ cup milk or half-and-half
• 2 Tbsp finely chopped fresh parsley

Dice one onion and set aside. Quarter the other onion and place in a 4-quart pot. Add water, carrots, celery, sweet potato, and salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are soft. Cool slightly. Puree with an immersion blender or in a food processor.

Meanwhile, heat the olive oil and butter in a large frying pan. Add the reserved onion and the zucchini and saute for 10– 15 minutes. Add to pureed soup. Add the diced tomato. Cover and simmer for 10 minutes. Add milk and parsley and stir until heated through. Remove from heat.

Taste and adjust seasoning, if desired.

Note: For pareve version, use 3 Tbsp olive oil. Add an extra cup of water instead of the milk.

(Originally featured in FamilyTable, Issue 665)