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
