Curried Zucchini Soup

Curried Zucchini Soup
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    799

Embark on a culinary adventure with this velvety Curried Zucchini Soup, a symphony of flavors where sweet zucchini meets the warmth of curry, creating a comforting and subtly spiced delight.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    1 mg
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    537 mg
  • Sugar
    3 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large pot, heat the olive oil over medium heat. (2 minutes)

Image Step 02
02 Step

Recipe View Add the sliced onion, curry powder, and a pinch of sea salt. Sauté until the onion is softened and fragrant. (8-10 minutes)

Image Step 03
03 Step

Recipe View Incorporate the sliced zucchini into the pot and cook until tender, allowing their natural sweetness to emerge. (5-7 minutes)

Image Step 04
04 Step

Recipe View Pour in the chicken stock, bringing the mixture to a boil. (3 minutes)

Image Step 05
05 Step

Recipe View Reduce the heat to low, cover, and let the soup simmer gently, allowing the flavors to meld together. (20 minutes)

Image Step 06
06 Step

Recipe View Remove from heat and, using an immersion blender, carefully blend the soup until it reaches a creamy, almost smooth consistency. Alternatively, transfer the soup in batches to a regular blender. (3-5 minutes)

For a richer flavor, consider using homemade chicken stock.
Adjust the amount of curry powder to suit your taste preferences.
A swirl of coconut milk or a dollop of Greek yogurt adds a luxurious touch to the finished soup.

Daniela Wolf

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 266 Ratings)
Total Reviews: (8)
  • Leilani Windler

    I pureed it until completely smooth and it was so creamy!

  • Colby Dach

    I used vegetable broth to make it vegan and it was still incredibly tasty.

  • Lavon Hickle

    The curry flavor is just right - not too overpowering.

  • Amiya Kreiger

    So easy to make and packed with flavor. My kids loved it!

  • Durward Turner

    A great way to use up extra zucchini from the garden.

  • Dagmar Lind

    This soup is now a staple in my house!

  • Leonardo Goldner

    I added a can of coconut milk and it was amazing!

  • Ardith Schoen

    Absolutely delicious! The perfect comfort food on a chilly evening.

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