Curried Zucchini Chowder
Warm up with a bowl of creamy, flavor-packed Curried Zucchini Chowder—a heartwarming fusion of fragrant spices and wholesome vegetables, perfect for cozy evenings. This vibrant soup combines tender zucchini, sweet carrots, and golden corn, simmered to perfection in a velvety coconut milk base infused with curry powder, cumin, and turmeric. A hint of fresh ginger and a splash of lime juice brighten the flavors, while optional red chili flakes add a gentle kick. Quick to prepare in just 45 minutes, this rich, plant-based chowder is as satisfying as it is nourishing. Serve it with crusty bread or a crisp salad for a delightful, fuss-free dinner that’s sure to impress. Whether you’re seeking a gluten-free, vegetarian comfort dish or simply looking to elevate your soup night, this easy zucchini curry chowder has everything you crave.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 medium zucchini, diced
- 2 medium carrots, diced
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups corn kernels (frozen or fresh)
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced zucchini and carrots to the pot and stir well to coat with the aromatics.
Sprinkle in the curry powder, ground cumin, turmeric, and chili flakes (if using). Stir the spices into the vegetables and cook for 2-3 minutes, allowing the flavors to deepen.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes or until the vegetables are tender.
Use an immersion blender to blend the soup to your desired consistency (you can blend it completely smooth or leave some chunks for texture). Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the coconut milk, corn kernels, salt, and black pepper. Let the chowder simmer for an additional 5 minutes to heat through.
Taste and adjust seasonings as needed. Add more salt, pepper, or chili flakes if desired.
Remove the pot from heat and stir in the fresh cilantro and lime juice.
Serve the chowder hot, garnished with additional cilantro or a drizzle of coconut milk if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 87.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5719 mg | 122% | |
*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.
