curried zucchini soup

Curried Zucchini Soup made with fresh ginger and mint.  Quick and deeply satisfying.  Vegan-adaptable.  Can be served hot or chilled.

Curried Zucchini Soup

coconut oil

onion,

garlic,

ginger,

sea salt

yellow curry powder

zucchini

stock

cilantro- leaves and stems roughly chopped

mint leaves, roughly chopped

In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.

Add the salt, zucchini and curry powder. Sauté a few minutes more.

Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.

Add two cups of cold broth to the blender along with all the simmered ingredients.  (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)

Blend with the lid vented, until smooth.  Add fresh mint and cilantro, blend until incorporated.  We like seeing the green flecks of herbs but your choice on how smooth to blend.

Just got back from the store, got my zucchini, jalapeno and ginger.  Standby for results...but...I already know it will be AWESOME!  Have never made anything of your that wasn't.  Thanks!  :)

Dear Sylvia,

Thank you for this beautiful recipe. I live in Australia, now moving into Summer, so this soup is perfect. I need to leave the beautiful heavy beef bone + root vege soups behind me, for now. I do love soups, so this will serve the purpose in-between on this opposite side of our shared globe.

Thank you for your beautiful recipes. I made the shredded chicken this weekend, as I need to cook for the week ahead. It appealed to me that way.

I also love the occasional personal note that you share. I read them and feel the warmth, the love that you put in to this. 
Thank you,
Ren

Wow, this was amazing! A keeper for sure. Love the addition of the mint!

Very easy, great flavored soup!  Love the cumin and jallapeno 
I didnt have a few ingredients...    Made it with veg stock and used peanut oil.   Didnt have ginger....or cilantro..   But stil liked it a lot.    Had a lot of mint in garden so thats why tried recipe.   Very easy and very good.   Also, i simmered with all the veg stock and used immersion blender. 
  I agree blender is dangerous for hot liquid.    Immersion blender is essenial equipment for some soups.
Thank you for recipe!!

Absolutely gorgeous aromatic, warm and filing soup. Just what I needed for a lunchtime pick me up on this cool autumnal day in the UK. Packed with flavour and can’t wait to share with my vegan daughter. 

I look forward tot he  honest and heartfelt words you share each week. Sylvia you resonate strongly with me (and I’m sure many). I appreciate that strength of vulnerability and gentleness you blend so well. 

Thank you 🙏🏻

Another tasty soup! Easy to make and wonderfully delicious!

Thanks, Sylvia.

Made this last night.  It was so quick and easy. Everyone loved it.  I never would have thought to make a zucchini soup but will make this again.  Added in a bit more curry powder.  The mint really cools down the heat and gives it a nice flavor but isn't overbearing.  Thanks again for another winner.

This soup seems simple  to make and looks delicious. 
I'm making it this week!

Very delicious, but I would put less salt.

This was a winner at our home, the flavors blended so well together. I had it as written and my sweetie, who is more of a carnivore, tucked some poached chicken into his bowl. I cook a couple of organic chicken breasts in the instant pot each week for him to add to dishes as I cook with less meat. It keeps us both happy as do your adaptable recipes. He has learned as I have know Feasting recipes are great and have expanded our palate as we are not eating out only carry out from a few favorite restaurants until we get to the other side of COVId-19. Thanks for such great recipes and photographs.

Excellent timing - a terrific, easy ingredient, fast soup (you’ve just met most of my summer cooking criteria)!  Just picked a monster zucchini from the garden (how DO we miss those, there’s only three hills!)  It turned out to be 3 lbs, but I seeded it to use only the ‘good’ stuff.  I didn’t have a jalapeño, so I used 1/4 tsp. chili powder.  Also, added,1/2 cup low-fat sour cream at the end.  This soup was so good - it’s going into the “zucchini-buster Hall of Fame”.  Many Thanks!

Wow, amazing flavor!  Quick and easy. I see myself making this again and again.

I really enjoyed this soup. Made it with green zucchini so my 6yo thought it looked like witch's potion...esp when it was bubbling! Much improved by fresh cilantro and mint and extra sea salt. We like spicy so next time I would use more jalepeño.

https://content.jwplatform.com/videos/Uw7mLmvr.mp4

Curried Zucchini soup made with fresh ginger, jalapeño and mint. Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled. 

If you have an abundance of zucchini in the garden, and you love soup, this Creamy Curried Zucchini Soup is for you! It's quick and easy to make, with minimal ingredients the you may already have on hand. This flavorful zucchini soup is the perfect way to bridge the gap between summer and fall and it is such a beautiful vibrant green color! Enjoy hot or chilled.

Creamy Curried Zucchini Soup

olive oil, oil

yellow onion, diced

ginger

salt,

black pepper

cumin

(15 oz) can unsweetened coconut milk

soy sauce,

lemon juice, about half a lemons worth

Heat a large pot over medium heat and add a couple teaspoons of olive oil.  Next, add in the diced zucchini and onion.  Season with a pinch of salt and pepper and stir well.  Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.

Add in the garlic, ginger, curry powder, cumin, 1 teaspoon salt and 1/2 teaspoon black pepper.  Cook for another 3-5 minutes, until garlic and ginger are cooked through and fragrant.

Carefully add the cooked zucchini to a blender, or food processor, and blend until a creamy soup has formed, 1-2 minutes.  Pour soup back into the pot and add in the coconut milk.  Mix everything together well and let soup cook for another 5 minutes, or so.

Remove soup from heat and stir in the soy sauce (optional) and fresh lemon juice.  Give soup a taste and add extra salt and pepper, if needed.  Soup can be served warm or chilled.  I like to garnish with a drizzle of coconut milk and fresh herbs.  Enjoy!

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Curried Zucchini Soup

Creamy Curried Zucchini Soup

Top 2 curried zucchini soup recipes from across the web

The most viewed curried zucchini soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curried Zucchini Soup

Creamy Curried Zucchini Soup

The most viewed curried zucchini soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine