Curried Zucchini Soup
Warm up with a bowl of velvety Curried Zucchini Soup, a vibrant and flavorful dish that’s as nourishing as it is comforting. Packed with tender zucchini, creamy coconut milk, and a fragrant blend of curry powder, cumin, and paprika, this soup delivers a perfect balance of earthy spices and fresh, citrusy brightness from a hint of lime juice. The silky-smooth texture comes together effortlessly with a quick simmer and a simple puree step, making it an easy, one-pot recipe ideal for busy weeknights. Garnished with fresh cilantro and a drizzle of coconut milk, this gluten-free, vegan soup is both visually stunning and irresistibly satisfying. Serve it as a light lunch, a starter, or alongside crusty bread for a cozy, wholesome meal. Perfect for zucchini season or anytime you crave a bowl of spiced comfort!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
Instructions
Wash the zucchini thoroughly and chop them into medium-sized chunks.
Peel and finely dice the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, curry powder, ground cumin, and paprika. Cook for 1 minute to release the spices' flavors.
Add the chopped zucchini to the pot and stir to coat them evenly with the spices. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the zucchini is tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Return the pureed soup to the pot and stir in the coconut milk. Heat gently over low heat until warmed through. Do not let it boil.
Season the soup with salt, black pepper, and lime juice. Adjust seasoning to taste.
Serve hot, garnished with freshly chopped cilantro and an extra drizzle of coconut milk if desired.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1116 mg | 24% | |
*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.
