Creamy without the cream zucchini soup...made even more delicious with the addition of curry powder, this easy to make soup is low in calories and carbs!
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 Cream of Zucchini Soup
- 1 T . butter or olive oil
- 1 c . onion , chopped
- 2 garlic cloves
- 1 t . sea salt , divided
- 2 t . curry powder
- dash (or two) cayenne pepper
- 2 lbs . zucchini (about 4-5 large), ends trimmed and chopped
- 4 c . water or broth (I use water)
- 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.
Adapted from Emeril
Unfortunately, this is not one my kids dig, due in large part, I think, to the curry powder.
It has a very subtle flavor with a slight curry kick, and the smooth consistency provided by pureeing makes it very easy to eat and digest.
Do you eat soup in the summer?
I love this recipe!
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 =)
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!
Well doesn't this look delish- never thought to make zucchini soup!
Heather @Gluten-Free Cat
What a hydrating and cool soup for summer. Sounds wonderful!
Thanks Heather! Good to 'see' you girl!!
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!