This Zucchini Curry Soup is so creamy and flavorful you would never guess it was healthy for you. It is simple to make and absolutely delicious.
Bam! Straight masterpiece! Just kicking it in the kitchen at full speed. 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.
Don’t scoff at the ingredients. I am not trying to fool you. I know those ingredients look way too healthy to taste good. But let me tell you; this is the kind of recipe a fine dining restaurant would serve as a first course. Or you can do like I do, and eat it as an entree. Because again, you will want room for thirds! I have made it several times for myself and friends. Everyone has loved it. Now you can enjoy it too!
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How to make Zucchini Curry Soup
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. And wa-la! You have your own masterpiece. Now go kick it in the kitchen!
You don’t want it chunky, so make sure you pulse to a nice, creamy puree.
*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: The Best Tomato Basil Soup, Carrot Ginger Soup, Gazpacho, Instant Pot Stuffed Pepper Soup, and Roasted Butternut Squash Soup.
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.
Video
Nutrition- Nutrition info is based on estimation only.
Katie Crenshaw says
Sorry. Honestly, I have always made the recipe just by grabbing the zucchini in the store. I never see very large zucchini, you must have a fantastic garden. I would say 1 1/2 lb in weight for zucchini would work perfect.
Pat says
“6 small or 5 large zucchini…” this leaves a lot open to interpretation. I decided to cut the recipe in half since I only had 2 large zucchini from my garden. By the time I cut up the first one I had 4 qts of zucchini and two remaining to go! I see this is only 6 servings so could you clarify in cups or by weight, how much chopped zucchini is needed?
Thanks for the delicious recipe!
Katie says
Oh my gosh! That sounds AMAZING! Love the crab addition!
Rhonda Bresnan says
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!
Kathryn Doherty says
I am ready for a new take on zucchini and this is IT! Spicy and creamy? Zucchini and curry? I’m so in. Can’t wait to give this a whirl!
karrie @ Tasty Ever After says
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!!