If you are looking for a flavor-packed way to use fresh zucchini, this zucchini curry soup is about to be your favorite. It is creamy, comforting, and loaded with warm curry spices to bring just the right amount of depth without overpowering the dish.
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.
★★★★★- Janka
This creamy zucchini soup comes together with a few simple ingredients and is perfect for a quick meal. The zucchini is cooked until softened, then blended into a silky smooth base, while the curry adds a rich, slightly earthy flavor that keeps you coming for more.
Whether you have a garden full of zucchini, or grabbed a few from the farmers market, this curried zucchini soup is a delicious way to turn a humble vegetable into something rich and comforting. I hope you enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
You will need the following simple ingredients to make zucchini curry soup.
- onion- white or yellow onion
- extra virgin olive oil
- curry powder-
- zucchini
- chicken broth- Substitute with vegetable broth if you are vegetarian.
- salt and pepper to taste
- plain greek yogurt for garnish- This is optional. The soup is delicious on its own, but the yogurt adds a touch of creaminess and cools down the spicy heat. You can also use sour cream.
*The full recipe is located at the bottom of the post in the recipe card.
Steps
Zucchini Curry Soup is very simple to make. Follow these easy steps.
- In a large pot, heat olive oil over medium heat. Add onion, zucchini, curry, and a salt and pepper to taste. Cook, stirring occasionally until softened.
- Add in chicken broth. Cover. Simmer for 20 minutes stirring occasionally.
- Next blend using a blender, food processor, or an immersion blender. Pulse until smooth and creamy with no lumps remaining.
- Taste and adjust for salt and pepper. Garnish with a dallop of plain Greek yogurt or sour cream.
Watch how to make
How do you store leftovers?
Store leftover curried zucchini soup in an airtight container in the refrigerator for up to 4 days.
This soup also 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.
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!
📖 Recipe
Easy Zucchini Curry Soup (Creamy, Cozy, & Flavor-Packed)
Equipment
- blender or food processer
Ingredients
- 1 large onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 6 medium zucchini about 2 pounds
- 3 cups chicken broth
- salt and pepper to taste
- sour cream or plain greek yogurt for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, zucchini, curry, and a salt and pepper to taste. Cook, stirring occasionally until softened.
- Add in chicken broth. Cover. Simmer for 20 minutes stirring occasionally.
- Next blend using a blender, food processor, or an immersion blender. Pulse until smooth and creamy with no lumps remaining.
- Taste and adjust for salt and pepper. Garnish with a dallop of plain Greek yogurt or sour cream and serve.
Sonya says
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Tracy says
Amazing!
Ali says
Absolutely delicious soup! My favourite so far.. Thank you
Leah E says
This is so delicious and creamy. I love it!
Janka says
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 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!
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!!