Creamy Carrot & Zucchini Soup

Ingredients

• 1 medium onion, finely diced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup vegetable broth
• 2 cups milk
• 2 medium zucchini, grated
• 1-1/4 cups shredded/grated carrots
• 1-1/2 teaspoons Adobo seasoning
• 1 teaspoon black pepper

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions and sauté for 5 minutes until tender.
3. Stir in the flour until combined, then cook for 1 minute.
4. Stir in the broth and milk and bring to a boil.
5. Reduce heat to medium-low, and stir in the zucchini, carrot and seasonings.
6. Simmer the soup for 10-12 minutes until veggies are tender, stirring often to prevent scorching.
7. Serve hot with crackers or bread.

The original recipe for this tasty soup, which makes a great Meatless Monday meal, can be found here.