|Diced onion||1⁄4 Cup (4 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Chopped parsley||2 Teaspoon|
In 1 1/2-quart nonstick saucepan combine onion and garlic and cook until onion is translucent; add carrots, zucchini, parsley, thyme, salt, and pepper.
Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes; add water and bring to a boil.
Reduce heat to medium and cook until vegetables are soft, about 20 minutes.
Remove from heat and let cool slightly.
Remove 1/2 cup soup from pan and reserve.
Pour remaining soup into blender container and process at low speed until smooth; return pureed and reserved mixture to saucepan and cook, stirring constantly, until thoroughly combined and heated.