Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It’s easy to make and very tasty!
“Oh, man…this is soooo good” were the first words I said after tasting this Curried Zucchini Soup for the first time. Once again I had a bumper crop of zucchini having babies growing in my vegetable garden and I was ready to try another new recipe for zucchini. I found a recipe for curried zucchini soup, thought it sounded interesting, and so I tried it!
Quick, easy to fix, and absolutely full of flavor, I give this recipe a two spoons up! If you like the flavor of curry OR you have approximately 3,000 lbs. of zucchini growing in your garden (note: this might be a slight over-exaggeration), then I anticipate you will like this recipe.
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What Is IN Curried Zucchini Soup?
Curried zucchini soup only has a few ingredients. It has a chicken stock base, but it is flavored with onion, zucchini, curry powder, salt, and is thickened with potato. For the potato called for in the recipe, you can use either small, diced potatoes or dried instant potatoes. It’s a VERY simple, but tasty soup!
Curried zucchini soup is easy to make. Once made, the soup is pureed slightly in a food processor or blender, which results in a creamy soup, with tiny pieces of zucchini still present to give it some “bite” in texture.
This curried zucchini soup recipe is also very easy on the budget ($), if that is a factor in your meal-planning. I grow zucchini in my garden, so I tend to have a lot of zucchini needing to be used each summer. This recipe is a great way to use up all those zucchini, by making curried zucchini soup!
This recipe for curried zucchini soup serves 6 and is fantastic as a “leftover”, or “take to work” kind of soup. It reheats well in the microwave. The little pieces of zucchini give the soup a nice texture.
Sure hope you enjoy this simple curried zucchini soup recipe. It is very unique and tastes great! Have a wonderful day, and thank you for stopping by. I hope you come back again soon!
Looking For More SOUP Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:
- Garden Vegetable Chowder
- Split Pea and Ham Soup
- Butternut Squash Soup With Bacon
- Mom’s Old-Fashioned Chili
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Recipe Source: http://www.kitchme.com/recipes/curried-zucchini-soup?invite=xyz-p
- 2 TBSP extra virgin olive oil
- 1 large. brown onion , halved, then thinly sliced
- 1 Tablespoon curry powder
- Salt , to taste
- 4 small zucchini , halved length-wise, then cut into 1" slices
- 1 quart chicken stock
- 1/2 cup instant potatoes OR 2 small , cubed russet potatoes (To thicken soup- I add instant potatoes)
- Pinch red pepper flakes
- Croutons (used as a garnish, if desired)
Heat oil in a large pot. Stir in the onions (and cubed russet potatoes, if using these). Season with curry powder, red pepper flakes, and salt. Cook and stir on medium heat until onion (and potatoes) are tender.
Stir in the sliced zucchini, and cook till tender.
Pour in the chicken stock and bring to a boil, then add the instant potatoes (if using). Cover and reduce heat to low. Simmer for approximately 20 minutes.
Remove soup pot from heat. Use a hand mixer OR transfer in batches to a food processor or a blender, and blend till almost smooth. Transfer hot soup to serving bowls and garnish with croutons, if desired. Enjoy!
Here’s one more to pin on your Pinterest boards!