This Zucchini Curry Soup Recipe is so packed with yummy flavor you won't just want seconds, you will want thirds.
The red curry turns up the heat and takes it up a notch.
This soup is spicy, creamy, full of flavor, and very filling.
You will have no idea you are eating something healthy.
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How to make it
Zucchini Curry Soup is very simple to make.
- In a large pot, combine onion, zucchini, curry, olive oil, and a pinch of salt.
- Cook over low heat until softened.
- Add in broth.
- Cover.
- Simmer for 20 minutes.
- Next process in a Vitamix E310 Explorian Blender, Professional-Grade, 48 oz. Container, Black
You don't want it chunky, so make sure you pulse to a nice, creamy puree. - Taste and adjust for salt and pepper.
- Top with sour cream or Greek yogurt.
You don't want it chunky, so make sure you pulse to a nice, creamy puree.And wa-la! You have your own masterpiece. Now go kick it in the kitchen!
Do you peel zucchini for soup?
There is no need to peel zucchini for soup.
The peel will soften as it cooks. It also keeps the soup that beautiful green color.
Can you freeze the soup?
This soup freezes perfectly! Freeze in airtight container.
Defrost and reheat when ready to serve.
Don't add the sour cream until ready to serve the soup.
Why use red curry?
*Red Curry Powder not only adds a great flavor, it has a number of important health benefits and healing properties.
These include: protection to the immune system, prevention of cancer, protection against heart disease, reduction of body inflammation, reduction of Alzheimer’s disease symptoms, and helps the liver remove toxins from the body.
For more great soup recipes, check out these:
Please leave me a comment below if you make this zucchini curry soup and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your soup on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Zucchini Curry Soup Recipe
Ingredients
- 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
Instructions
- 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.
Leah E
This is so delicious and creamy. I love it!
Janka
Oh dear lord, this is heavenly yummy! My bf is a picky eater, and he devoured it in no time! Definitely putting it into our menu. Thanks for the recipe.
Rhonda Bresnan
I make this soup every year during zucchini harvest and our local crabbing season. I add about 1/2 to 3/4 cups of Dungeness crab to a soup dish, then pour in the zucchini curry soup and garnish with cilantro on top. Delish!
karrie @ Tasty Ever After
You are killin' it lately with all your healthy recipes! I have a ton of organic zucchini in my weekly CSA share and I'm running out of cooking ideas for them. I adore curry and spicy flavors so this recipe is on my list to make next week for dinner. And leftovers means lunch the next day(s). Oh yeah!!