Curried Apple and Zucchini Soup
Warm up with a bowl of velvety Curried Apple and Zucchini Soup, a comforting fusion of sweet and savory flavors that’s as nourishing as it is flavorful. This creamy soup combines tender zucchini and sweet apples with the bold spices of curry powder and ground cumin, creating a rich, aromatic masterpiece. Enriched with coconut milk for a luscious texture and balanced with fresh garlic and ginger, this 45-minute recipe is a true standout for weeknights or special occasions. Perfect as a light meal or a starter, it’s naturally vegan, gluten-free, and can be garnished with fresh cilantro for an extra burst of herbaceous brightness. Whether you're craving a cozy meal or looking to impress your guests, this easy-to-make soup pairs beautifully with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 medium zucchini, diced
- 2 medium apples, peeled, cored, and diced
- 1.5 teaspoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced zucchini and apples to the pot, stirring to coat them in the onion mixture.
Sprinkle in the curry powder and ground cumin, and stir well to evenly distribute the spices.
Pour in the vegetable broth, ensuring the zucchini and apples are fully submerged. Bring to a boil.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes, or until the zucchini and apples are tender.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup gently over low heat if necessary, but do not let it boil.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 79.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3573 mg | 76% | |
*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.
