Start by chopping up all your veggies and bring a pot of water to boil. I ended up boiling my potato separately so I didn't have to simmer the soup for a long time just for the potato to cook- but if you want to throw everything in a pot, the potato will cook it will probably just have to simmer for longer.
Add the chopped potato to the boiling water and boil for roughly 10-15 minutes, or until the potato is soft. (Test by poking the potato with a fork- the fork should be able to pass through the chopped potato easily).
As the potato is boiling, heat 1 tsp of oil in a pan over medium heat. Add the onion and garlic and let sauté for a few minutes. Next, add the chopped zucchini and carrots. Add the herbs and the salt and pepper.
Add 2 cups of vegetable broth to the pot. At this point, your potato should be soft. Take 2 cups of the potato water and add it to the pot with the other veggies. Bring to a boil.
Drain any other water left over from the potato pot. Add the potato to the pot with everything else and reduce to a simmer. Simmer for 20-30 minutes, until the zucchini and carrots are soft.
Add the soup to a high-speed blender and blend until smooth.
Enjoy right away or freeze the soup for a later time.