Roasted Carrot Zucchini Soup

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Roasting the vegetables adds incredible flavor to this humble, healthful soup. Adding the coconut or walnut oil after it’s all done gives the soup a velvety texture that makes it irresistible.

SERVES 8

• 1½ lbs (680 g, about 12 small/medium) carrots, peeled and coarsely diced
• 3 small/medium zucchini, peeled and sliced in half lengthwise
• 1 medium onion, cut in quarters
• 1–2 tsp olive oil, plus more for drizzling
• 3 cloves garlic, chopped
• 6 cups water
• salt and pepper, to taste
• 2 tsp fresh lemon juice, or to taste
• pinch cayenne pepper
• 1 Tbsp coconut or walnut oil

Mushroom Garnish

• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 8-oz (225-g) container mushrooms, sliced
• salt and pepper, to taste

Preheat oven to 400°F (200°C).

Line a large rimmed baking sheet with parchment paper. Place carrots, zucchini, and onion on the baking sheet in a single layer, keeping each vegetable separate. Drizzle generously with olive oil. Roast for 30 minutes. Toss and roast another 10 minutes.

Meanwhile, heat 1–2 tsp olive oil in a large (5–6-liter) pot. Add garlic and sauté for 2 minutes, or until fragrant. As soon as the veggies are finished roasting, add them to the pot. Add water and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove pot from heat and let cool for a few minutes. Blend with an immersion blender. Add salt and pepper, lemon juice, and cayenne pepper. Add the coconut or walnut oil and stir together well.