Servings: 4 to 6

4 medium zucchini, chopped 4 medium zucchini, chopped
2 large carrots, chopped 2 large carrots, chopped
1 medium onion, chopped 1 medium onion, chopped
1 clove garlic, minced 1 clove garlic, minced
4 cups chicken or beef broth / stock (enough to cover vegetables in pot) 4 cups chicken or beef broth / stock (enough to cover vegetables in pot)
olive or avocado oil for sautéing olive or avocado oil for sautéing
salt & pepper salt & pepper
Bacon crumbles (optional) Bacon crumbles (optional)
Sour cream, shredded cheddar to serve Sour cream, shredded cheddar to serve

In medium soup pot heat 2 Tablespoons oil on medium for 1 minute; add onion and sauté until tender. Add garlic and cook one minute, stirring.
Add remaining vegetables and stock / broth to the pot. Season with salt and pepper to taste, and bring to a boil on high.
Reduce heat to low and simmer 10 to 15 minutes or until carrots are tender.
Remove from heat and puree using regular or stick blender.
Garnish with bacon crumbles, sour cream and cheese when serving, if desired.