This delicious curried zucchini soup is so luxurious, you’d think it was made with cream! It’s a simple recipe that is low in carbs, and it makes a perfect light lunch or dinner.
Despite the near 100 degree temperatures here in Arizona, I’ve been on a bit of a soup kick.
I love to have a big warm bowl and pair it with a cheese crisp made with my Homemade Spelt Tortillas, and, since I’m sitting cool and comfy in my air-conditioned space, I don’t really care that the sidewalks outside are searing hot.
This is typically how it goes for me though. Cold smoothies in the winter, piping soup in the summer. Go figure.
While my Creamy Lemon Broccoli Soup is usually my go-to, I figured, while I have the urge, I ought to test out a few new kinds, giving the blog a few more options in the process.
This soup was a winner from the start, and it brings into the picture one of summer’s most abundant vegetables: zucchini!
Paired with a few basics and a pop of curry, this seemingly ordinary soup becomes something reminiscent of what you might discover in an elegant restaurant.
Top it with sprinkle of chopped cilantro, toasted pumpkin seeds, and a squeeze of lemon juice for something even more delicious and filling.
Curried Zucchini Soup
Ingredients
- 1 Tablespoon butter or olive oil
- 1 cup onion chopped
- 2 garlic cloves
- 1 teaspoon sea salt divided
- 2 teaspoons curry powder
- dash (or two) cayenne pepper
- 2 lbs zucchini (about 4-5 large); sliced into rounds
- 4 cups water or vegetable broth
Instructions
- Heat the oil and add the onion, garlic, 1/2 teaspoon salt, curry powder, and cayenne.
- Saute for five minutes.
- Add in the zucchini and cook for another five minutes.
- Stir in the water or broth and bring the mix to a low boil.
- Lower the heat, and simmer the vegetables for 20 minutes.
- Puree the soup using an immersion blender or other blender.
- Stir another 1/2 teaspoon or so of salt.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I eat soup year round. Haha. I think my kids would like the curry but my son detests zucchini. He used to be the least picky eater and now he basically won’t eat anything except cheese and yogurt. Lol!
What a hydrating and cool soup for summer. Sounds wonderful!
Thanks Heather! Good to ‘see’ you girl!!
Well doesn’t this look delish- never thought to make zucchini soup!
Well, zucchini ”gaspacho” is one of my favorite meal in summer! I trow zucc, any leafy greens and herbs that I have nearby (chards, baby spinach, nasturtium, basil, chervil etc.), silk tofu, avocado, hemp seed oil or yogourt, miso and spices. Put that in a Vitamix and drink COLD!
Oh my – I am the opposite of you, it’s been getting super hot here and I want nothing to do with soup. Although, I would consider making this and trying it cold =)
YUM!
I love this recipe!