Delicious vegan version of the creamy carrot soups here. I like to grate the carrots to cook faster, but chop them as you like and have the time for. The key to this pureed soup is the zucchini; it soaks up the flavors of the soup, but doesn't add much taste, also a great way to hide greens from kids. It makes the soup feel softer, fuller somehow, as if cream was added. You don't have to puree it, but I feel that doing so lends a more sophisticated look to it--perfect for a starter if you are having guests. If this is the case, garnishing with chives, cilantro or thin lemon slices would be delicious and look beautiful.