Put the olive oil in a pot over medium heat and add the carrot, onion, potato, and thyme. Add salt and pepper. Stir occasionally, adjusting the heat so that the vegetables do not brown.
When the onion is soft (about 5 minutes), add the zucchini and continue cooking until everything is soft, about 10 to 15 minutes.
Put the chicken broth and wait for it to boil. Adjust salt and pepper if necessary.
When the broth cools a little, add the cream and put everything in the blender to puree.
Return to the pot and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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