As the seasons change and zucchini becomes abundant in gardens and markets, there’s no better way to embrace this versatile vegetable than with a warm bowl of curried zucchini soup. This dish is not only comforting but also packed with flavor, making it a perfect addition to your meal rotation.
Why Choose Curried Zucchini Soup?
Curried zucchini soup is a delightful blend of fresh zucchini, aromatic spices, and a creamy texture that warms the soul. The spices used in curry powder, such as cumin, coriander, and turmeric, add depth and warmth, while the zucchini brings a subtle sweetness and a velvety consistency. This soup is also incredibly nutritious, offering a good dose of vitamins A and C, potassium, and fiber.
To whip up this flavorful soup, you’ll need:
Ingredients:
4 medium zucchini, chopped (enough for 10 cups)
6 Tablespoons butter
1/4 cup flour
1 medium to large onion, diced
6 cloves garlic, chopped
1 teaspoon curry powder
4 cups vegetable or chicken broth (or water and bouillon powder/paste)
2 cups Half N’ Half (or cream for a richer flavor)
1 1/2 teaspoon Salt and 1/2 teaspoon pepper to taste
Olive oil for sautéing
Fresh herbs (like cilantro, basil or parsley) for garnish
Instructions
Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Flour to thicken: Add flour and stir into buttr and aromatics until all flour is incorporated. Stir and allow flour to cook for 1 to 2 minutes.
Add the Zucchini: Toss in the chopped zucchini and stir well to coat with the spices.
Simmer: Pour in the broth, stirring well until all spices/flour incorporated. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the zucchini is tender.*
Blend the Soup: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches, blending until creamy.
Transfer blended soup back to pot: After blending, pour soup back to pot or leave in pot if used an immersion blender. ADD CURRY POWDER and taste. (add more curry if you like more!)
Finish with Half N’ Half or Cream: Stir in the dairy of choice and season with salt and pepper to taste. If you prefer a thinner consistency, add a bit more broth.
Finish with Half N’ Half or Cream: Stir in the dairy of choice and season with salt and pepper to taste. If you prefer a thinner consistency, add a bit more broth.
Serve: Ladle the soup into bowls and garnish with fresh herbs, drizzle of thinned sour cream or cream and even edible flowers. Serve hot with crusty bread or a light salad for a complete meal.
Variations on Curried Zucchini Soup
Feel free to “sneak” in any other veggies during step 4 and simmer with the zucchini before blending. Of course, I love to add Superfood greens (microgreens), spinach, broccoli or kale.
Don’t be afraid to customize your curried zucchini soup to suit your taste. Add a splash of lime juice for a zesty kick or toss in other vegetables like carrots or potatoes for added texture. For a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes.
Curried zucchini soup is a delightful way to celebrate the bounty of summer vegetables. Its rich flavors and creamy texture make it a favorite for both casual meals and elegant gatherings. Plus, it’s quick to prepare, making it perfect for busy weeknights. So, grab some fresh zucchini and get ready to enjoy a bowl of comfort that warms both the body and soul.. Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!
As the seasons change and zucchini becomes abundant in gardens and markets, there’s no better way to embrace this versatile vegetable than with a warm bowl of curried zucchini soup. This dish is not only comforting but also packed with flavor, making it a perfect addition to your meal rotation.
Ingredients
4 medium zucchinis, chopped (enough for 10 cups)
6 Tablespoons butter
1/4 cup flour
1 medium to large onion, diced
6 cloves garlic, chopped
1 teaspoon curry powder
4 cups vegetable or chicken broth (or water and bouillon powder/paste)
2 cups Half N' Half (or cream for a richer flavor)
1 1/2 teaspoon Salt and 1/2 teaspoon pepper to taste
Olive oil for sautéing
Fresh herbs (like cilantro, basil or parsley) for garnish
Instructions
Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Flour to thicken: Add flour and stir into buttr and aromatics until all flour is incorporated. Stir and allow flour to cook for 1 to 2 minutes.
Add the Zucchini: Toss in the chopped zucchini and stir well to coat with the spices.
Simmer: Pour in the broth, stirring well until all spices/flour incorporated. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the zucchini is tender.*
Blend the Soup: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches, blending until creamy.
Transfer blended soup back to pot: After blending, pour soup back to pot or leave in pot if used an immersion blender. ADD CURRY POWDER and taste. (add more curry if you like more!)
Finish with Half N' Half or Cream: Stir in the dairy of choice and season with salt and pepper to taste. If you prefer a thinner consistency, add a bit more broth.
Serve: Ladle the soup into bowls and garnish with fresh herbs, drizzle of thinned sour cream or cream and even edible flowers. Serve hot with crusty bread or a light salad for a complete meal.
Notes
* Feel free to "sneak" in any other veggies during step 4 and simmer wth the zucchini. I love to add greens (microgreens), spinach or even shredded carrot!
Did you make this recipe?
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