This was a delicious soup with simple flavors and ingredients . . . a great way to use up late summer veggies. I added yellow squash to the zucchini since I had to use it up and it was great. I think I might experiment with melting in goat cheese to add to the creaminess since goat cheese pairs well with curry recipes. Oh, and my boyfriend, who hates zucchini, had thirds!

This recipe is really great, quick and easy and it doesn't call for a bunch of ingredients to go out and buy. I'm cooking it for the second time, and this time I am doing a double batch because it only lasted one meal when I last made it. I prefer adding a little bit more curry powder (table spoon or so) and a bit of hot chili pepper sauce. This recipe is great because it is a basic squash soup so you can use pumpkin, yellow squash, or a different kind of squash if you would like. I highly recommend this!

Very, very nice soup. Relatively simple to prepare. Only change is that I would double the curry next time - personal taste. Highly recommended!

A very tasty soup, light but so nutritious. I added a small green pepper and used a mix of veggie and chicken stock.

I just made this for dinner tonight and it was delicious! I made it just as the recipe instructs, and it came out beautifully. Thanks for a delicious, easy and healthy vegan soup!

Delicious soup and very easy to make. I used one big zucchini rather than 4 small ones and found the skin hard and chewy once I whipped up the soup. If you are using a big zucchini be sure to peel it. I love this soup and will certainly make it again.

This was very easy to make and tasty too! I added some toppings such as croutons and bacon bits.

This is so good. I love it! It does need a little extra seasoning.

I make a version of this soup using butter and one large tablespoon of vindaloo or hot curry paste. It makes a very spicy cold soup, lovely in the summer. After sauteeing the onions in the butter, add the chopped zucchini and only enough chicken stock to cover. Cook until the zucchini is very soft. Then puree and add about 2 cups of buttermilk. This makes a creamy but low-fat summer soup. Serve chilled.

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!

Excellent flavor. I prefer my soup a bit thicker, so served this over rice. Very easy to make. Great way to use that out-of-control zucchini!

This soup is absolutely delicious! It is very easy to make, and the flavor continues to build after cooking. I will use this recipe again for sure. I have actually written it out 3 times this week for friends! Highly recommended! Low fat, healthy choice, high in flavor.

This turned out quite tasty! I substituted the curry with cumin and, like another member mentioned, added some garlic - I thought the consistency was just fine, but my zucchini were pretty large, so the extra vegetable could've helped give more substance to the soup.

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.

Zucchini Soup has an amazing consistency and texture about it. It isn't grainy like potato-based soups can be. I find using a white onion is a must and I replaced the curry powder with thyme. My daughter is crazy about it. I add grated cheddar for her. This is a really nice soup. Some reviews suggest adding cream or milk but I prefer it as recommended. It freezes better this way.

The soup really suffers from lack of a flavorful base. I added a couple T. of tomato paste and then a dollop of non fat sour cream in each bowl to jazz it up. I also didn't add as much olive oil since it didn't make a difference the second time I made this. I like extra curry and a pinch of cumin too.

This was just ok for us. Tasted like watery zucchini and curry which is what is I guess but based on the reviews I was expecting something more. I was disappointed as I love zucchini and curry both but this was just not great. It was too thin; I added some cornstarch which helped a little. I also stirred in some sour cream to give it a more creamy flavor. I don't think I will make it again but for those who try it I would recommend adding a potato or something to give it more substance. Maybe some other veggies too? My husband liked it more than me but it didn't get raves from anyone.