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’s such a beautiful, vibrant green color. Enjoy it hot or chilled.
Growing up, I disliked zucchini and soup, so I guess my palate has changed a lot since then! I’ve had my garden for three summers now, and zucchini is the one thing I can count on to grow well. A lot of gardeners get over-run with summer squash, and this Curried Zucchini Soup is the perfect way to use it all up! You can even make extra to freeze to enjoy later this fall.
Why You’ll Love This Curried Zucchini Soup!
- It uses up lots of zucchini – If you have an abundance of zucchini in your garden and aren’t sure what to do with it, this soup is the perfect recipe. It uses about 8 cups of zucchini, but you can easily make a bigger batch.
- It’s the perfect bridge between summer and fall – This time of year, the garden is still producing veggies, but the mornings and evenings are starting to get a little chilly. A bowl of warm zucchini soup is the perfect lunch or dinner for these late summer days.
- It’s vibrant in color – It may not matter to some, but I love eating foods that are bright in color. This curried zucchini soup is such a vibrant green, which makes it fun to look at and eat.
Curried Zucchini Soup Recipe Ingredients
- Zucchini – This recipe calls for about 6-8 cups of zucchini. I used medium-sized zucchini because I don’t love how soft the inside is once the zucchini gets really huge. If using one of the monster-sized zucchinis, you can add the entire thing in or remove some of the white spongy inside before dicing it up. The soup does get blended up, so the large seeds shouldn’t be a problem. Yellow squash can also be used in addition to or instead of zucchini.
- Onion – I like to add some yellow onion for extra aromatic flavor. Any color of onion can be used.
- Garlic and Ginger – Fresh garlic and ginger add tons of flavor to this soup and go well with the curry powder.
- Curry Powder – I use yellow curry powder for this recipe. Some curry powders can be spicier than others, so you may want to test yours if you aren’t sure of the spice level.
- Spices – I also season the soup with cumin, salt, and pepper. Feel free to add any other seasonings, such as turmeric or garam masala.
- Coconut Milk – I used one can of full-fat, unsweetened coconut milk. You could also use light coconut milk if you prefer.
- Lemon Juice – I love adding fresh lemon juice at the end. It brightens everything up and complements the zucchini flavor.
- Soy Sauce – Soy sauce is optional, but I love adding some at the end for extra saltiness. You can also use tamari.
How To Make Creamy Zucchini Soup with Curry
- Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add 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 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 the soup back into the pot and add the coconut milk. Mix everything together well and let the soup cook for another 5 minutes or so.
- Remove the soup from the heat and stir in the soy sauce (optional) and fresh lemon juice. Give the soup a taste, and add extra salt and pepper, if needed. Soup can be served warm or chilled. I like to garnish it with a drizzle of coconut milk and fresh herbs. Enjoy!
Zucchini Soup Recipe Frequently Asked Questions
- Is this soup vegan? Yes! I use coconut milk to make it creamy, which is completely dairy-free.
- Is this recipe gluten-free? Yes!
- Can yellow squash be used instead of zucchini? Of course!
- Is this soup freezer-friendly? Yes, allow the soup to cool completely before storing it in a freezer-friendly, airtight container. Thaw before re-heating, or add frozen soup to a pot and allow it to thaw over low heat.
- How long will leftover soup last? If stored in an air-tight container, leftover curried zucchini soup should last about 5 days.
- Can lite coconut milk be used? Yes.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Vegetarian Zucchini Recipes?
The Best Roasted Zucchini Recipe
Zucchini Chickpea Quinoa Salad
Print
Creamy Curried Zucchini Soup
- Total Time: 30 minutes
- Yield: 3-4 1x
- Diet: Vegan
Description
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.
Ingredients
Scale
- 2 teaspoons olive oil, or favorite oil
- 6–8 cups diced zucchini
- 1/2 yellow onion, diced
- 2–3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon salt, or more if desired
- 1/2 teaspoon black pepper
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1 (15 oz) can unsweetened coconut milk
- 1 teaspoon soy sauce, or tamari
- Fresh lemon juice, about half a lemons worth
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup, Vegan
- Method: stovetop
- Cuisine: American
Leave a Reply