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Curried Zucchini Soup 18

Curried Zucchini Soup


"Delicious soup with simple ingredients. Easy to make."
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45 m servings 74 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 189
  1. 237 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 wa...

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...

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 th...

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 ...

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 adde...

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 m...

Insanely easy and quick to make. I didn't give it 5 starts because I thought it needed a little something to make it a little thicker (as per other reviews). Other than that, it will be in my ...

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 we...