Golden Zucchini Carrot Soup

This is very simple recipe for the light soup with zucchini and carrot. Zucchini is one of our favorite vegetable that we use a lot because it's very light and has neutral taste, so it can be used in many different combinations - for sauces, stuffing's, dressings, in cheese pie and pizza, etc. It should not be too much cooked. In fact it's enough to add it on the end of cooking and keep it on fire or in a covered pot for a few minutes and it's done. This soup is easy and quick to make, and can be great beginning for a light dinner or lunch.

- zucchini 1 small pc or half big pc
- carrot 1 piece
- parsley root 1 small piece
- sunflower or grape seed oil
- fresh marjoram and dill for garnish
- spices: asafoetida, bay leaves, black pepper, nutmeg powder, turmeric powder, salt, sugar

Grate zucchini, carrot and parsley root. Heat oil in a pan, add asafoetida, 2 bay leaves, pinch of whole peppers, little nutmeg and turmeric powder, and fry few seconds. Add grated vegetables, salt and pinch of sugar, and fry for 1 minute. Add water and keep cooking 5 minutes after starts to boil. Remove from heat and add handful of fresh dill and marjoram herbs, chopped tiny.
If you want to make it more rich you can add little tomato puree and sour cream on the end.