Curried Zucchini Soup Recipe -
Curried Zucchini Soup Recipe
  • READY IN 45 mins

Curried Zucchini Soup

Recipe by  

"Delicious soup with simple ingredients. Easy to make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Jul 05, 2007

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.

Most Helpful Critical Review
Mar 28, 2011

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.

May 10, 2007

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.

Mar 08, 2005

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.

Feb 27, 2006

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!

May 19, 2008

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.

Aug 24, 2008

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!

Oct 05, 2005

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.


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  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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