Creamy Curry Zucchini Soup
Elevate your soup game with this Creamy Curry Zucchini Soup, a silky blend of fresh zucchini, aromatic spices, and rich coconut milk. Infused with the warm flavors of curry powder, garlic, and grated ginger, this soup strikes the perfect balance between comfort and vibrant taste. The zucchini is simmered to tender perfection in a low-sodium vegetable broth before being pureed into a luxuriously smooth texture. Full-fat coconut milk adds a luscious creaminess, while a garnish of fresh cilantro and a squeeze of lime juice brighten every spoonful. Quick to prepare in just 40 minutes, this vegan and gluten-free soup is an ideal choice for a light lunch or an elegant appetizer. Pair it with crusty bread or a side salad for a satisfying, wholesome meal.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) zucchini
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons olive oil
- 1.5 teaspoons curry powder
- 4 cups (low-sodium) vegetable broth
- 1 cup (full-fat or light) coconut milk
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 whole (for juice and garnish) lime
Instructions
Wash the zucchini thoroughly and cut them into medium-sized chunks. Set aside.
Peel and dice the onion. Mince the garlic cloves and grate the ginger.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring frequently, until fragrant.
Stir in the curry powder and cook for an additional 30 seconds to release the spices' aroma.
Add the zucchini chunks to the pot, and pour in the vegetable broth. Increase the heat to high and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15-18 minutes until the zucchini is very tender.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Return the pureed soup to the pot and stir in the coconut milk. Season with salt and black pepper, adjusting to taste.
Simmer the soup gently over low heat for an additional 3-4 minutes to combine the flavors, but do not let it boil.
Serve hot with a garnish of chopped fresh cilantro and a squeeze of lime juice. For extra flavor, add a lime wedge on the side.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40176 mg | 1747% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 288.1 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 10113 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
