Creamy Carrot & Zucchini Soup


  • 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


  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.

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