Curried Carrot and Zucchini Soup with Lemony Beet Cilantro Relish

This easy and beautiful soup is adapted from "Then Natural Gourmet" cookbook by Annemarie Colbin. It's so adaptable that I don't use exact measurements here. Feel free to play around with ingredients to suit your taste.


2-4 medium beets

1 lemon- zest and juice needed

3 medium onions

1 tsp - 1TBS curry powder

1 tsp - 1 tbsp chopped fresh ginger

1-4 cloves of garlic

olive oil or coconut oil

1 pound carrots

2 medium zucchini

6 cups veggie broth or chicken bone broth

salt and pepper to taste


Sour cream, yogurt or cream fraiche (optional)


-Simmer beats in water for about an hour until they are tender. Cool, peel and grate. Add lemon zest and lemon juice to the grated beets. Set aside. 

-While the beets are cooking, coarsely chop the onions. Heat about a TBS of oil in 6 quart pot and cook the onions over medium low heat until tender and sweet about 15-20 min. 

- Add curry powder to the pan and saute for a few minutes.  

-Add chopped carrots and zucchini to the pan. Add broth. Bring to a boil and reduce to simmer. Cook covered until veggies are soft about 20-30 minutes. 

-Puree the soup either in a blender or with a hand held blender directly in the pot. Season with salt and pepper. 

-Serve the soup in bowls topped with the lemony grated beets, chopped cilantro and an optional dollup of sour cream, yogurt or cream fraiche. Enjoy!