Recipe by NADO2003
"Delicious soup with simple ingredients. Easy to make."
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extra virgin olive oil
onion, halved and thinly sliced
sea salt to taste
zucchini, halved lengthwise and cut into 1 inch slices
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.
This was good, but I think that next time I will add some brown sugar as was suggested previously. I also used veggie broth and added a bit of yams. It was good, but needed something extra.
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.
Fantastic!!! So delicious and low fat, I absolutely LOVE this soup. I added two tablespoons of curry powder for the extra kick. I also skipped the salt and used veg broth instead. I will make this all the time!
I've never made this EXACTLY by the recipe, but what I did do is double the curry powder, and add a diced sweet potato for more body. It is REALLY good! Also try adding a dollop of sour cream when serving.
Being a huge fan of curried pumpkin soup I had to try this recipe. While not as thick and creamy as my favorite curried soup recipe it was very good and I will make it again. The only change I made was to add some whipping cream at the end to thicken it a bit. If you have a hand blender use it! It only took a minute to blend it and there was no mess.
Family loved it; add a cubed sweet potato, some garlic and red pepper flakes to spice it up a bit. We collected some of the cubed sweet potatoes prior to blending to add back in later, and added some yogurt as well. Great stuff!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Zucchini Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
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