Zucchini Curry Soup

Zucchini Curry Soup Recipe

This Zucchini Curry Soup Recipe is so packed with flavor you won't just want seconds, you will want thirds. This soup is spicy, creamy, and very filling.
Course Soup
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6
Calories 89kcal
Author Katie Crenshaw


  • 1 large onion
  • 2 tbs extra virgin olive oil
  • 2 tbsp red curry powder
  • 5 large zucchini or 6 small zucchini
  • 3 cups of chicken broth
  • salt and pepper to taste
  • sour cream or plain greek yogurt for garnish


  • Cut onion and zucchini into pieces.
  • Add olive oil to a stock pot. Add vegetables. Add curry and a dash of salt and pepper. Sauté until softened.
  • Add chicken broth. Cover and cook for 20 minutes.
  • Add entire cooked mixture to a blender or food processor. Pulse until it is completely creamy, smooth, and no chunks.
  • Taste and adjust for salt and pepper.
  • Pour into serving bowl. Garnish with tablespoon of sour cream or plain greek yogurt. Serve.



Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Sodium: 445mg | Potassium: 579mg | Fiber: 2g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 1.5mg