Recipe printed from:

an image of a bowl of soup showing pieces of grated carrot and zucchini

Zucchini-Carrot Soup

This original recipe was submitted by Kidney Community Kitchen user, Mary Wright.

A creamy filling soup. Perfect for lunch or supper.

Zucchini-Carrot Soup


  • 1 medium onion finely diced
  • 2 cloves of garlic minced
  • 2 C veggie broth, no salt added
  • 2 C oat milk
  • 3 Tbsp coarsely ground oat flour
  • 1 tsp basil
  • ½ tsp oregano
  • 2 small zucchinis grated
  • 1 medium carrot grated
  • Mrs. Dash seasonings and a few shakes of Bragg’s Aminos


In a large saucepan, sauté the onion and garlic in a little water or broth until tender.
Stir in broth and milk and bring to a boil.
Whisk in coarsely ground oat flour, basil, oregano and a couple shakes of Mrs. Dash.
Add zucchini and carrots.
Reduce heat and cook for 5 minutes until veggies are tender.
Stir often so soup doesn’t scorch.
Add a few shakes of Bragg’s Aminos and enjoy.

Nutrient Analysis

  • Calories: 124 KCal
  • Protein: 4.5 g
  • Carbohydrates: 24.7 g
  • Fibre: 4 g
  • Total Fat: 1.8 g
  • Sodium: 106.7 mg
  • Phosphorus: 136.77 mg
  • Potassium: 372.15 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 of the full recipe

Renal and Diabetic Exchanges

4 vegetable choices
4 dairy or substitute choices
2.5 starch choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup