This delicious curried zucchini soup tastes luxuriously creamy though it contains no cream. It’s simple to make, low in carbohydrates, and perfect as a light lunch, starter, or weeknight dinner. Bright curry notes combine with summer zucchini to create a soup that feels elegant yet is easy to prepare.
Even when temperatures rise, a warm bowl of soup can be surprisingly satisfying—especially when enjoyed indoors in air conditioning. This curried zucchini soup is one of those comforting, cozy recipes that works year-round. It pairs exceptionally well with a crisp cheese cracker, toasted bread, or a simple salad for a balanced meal.
While creamy lemon broccoli soup is a personal favorite, I wanted to expand the selection and see how zucchini would perform as the star. With just a handful of pantry staples and a touch of curry, the ordinary becomes refined—something you could happily serve at a dinner party or enjoy for a nourishing solo meal.
The texture is silky when pureed and the curry adds warmth and depth. A squeeze of lemon and a scattering of fresh cilantro brighten the flavors. For extra texture and protein, top with toasted pumpkin seeds or a spoonful of plain yogurt if you prefer.
Curried Zucchini Soup
6 servings
Lauren Goslin
Ingredients
- 1 Tablespoon butter or olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon sea salt, divided
- 2 teaspoons curry powder
- Dash (or two) cayenne pepper, to taste
- 2 lbs zucchini (about 4–5 large), sliced into rounds
- 4 cups water or vegetable broth
Instructions
- Warm the butter or olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, 1/2 teaspoon of the salt, curry powder, and cayenne. Stir to combine.
- Sauté the onion and spices for about five minutes, until the onion becomes translucent and fragrant.
- Add the sliced zucchini and cook for another five minutes, stirring occasionally so the zucchini softens and picks up the spices.
- Pour in the water or vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer the vegetables for 20 minutes, or until the zucchini is very tender.
- Carefully puree the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
- Taste and stir in the remaining 1/2 teaspoon (or to taste) of salt. Adjust cayenne or curry if desired. Warm through briefly and serve.
Notes
Nutrition facts assume olive oil and water are used. To make the soup richer, substitute part of the cooking liquid with low-fat milk or a splash of cream; to keep it vegan, use vegetable broth and olive oil.
To garnish: a squeeze of lemon, chopped cilantro, toasted pumpkin seeds, or a spoonful of plain yogurt each add flavor and texture. Serve with toasted bread, cheese crisps, or a fresh green salad for a complete meal.
WW SmartPoints: 2 (as noted by the original author). This recipe was adapted from a classic curried zucchini preparation.
Nutrition
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