Curried Zucchini Soup

Curried Zucchini Soup

129 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  NADO2003

“Delicious soup with simple ingredients. Easy to make.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

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Reviews (129)

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This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling---while maintaining the great curry and zucchini flavor.



I absolutely loved this recipe. It tastes fantastic, and its easy and quick to make. Just a note for all those out there who are not veteran soup makers, be careful when you go to blend it in a blender, let the soup cool for a bit, the steam plus the blending of the soup when it is still hot will blow the lid off the blender... I discovered this the hard way.



For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.

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Amount Per Serving (6 total)

  • Calories
  • 74 cal
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Soup III


next recipe:

Garden Veggie Zucchini Soup