30 Minute Creamy Zucchini Curry Soup
Super-filling and super-flavorful, this is a creamy yet healthy zucchini curry soup you can feel good about serving to your family!
Servings: 4
Ingredients
- 3 medium zucchini
- 1 ½ cups chopped onion
- ½ tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon lime juice
- Cilantro, sliced lime, or cherry tomatoes for garnish
Instructions
- Cut the zucchini into bite-sized chunks.3 medium zucchini
- Add to a large pot, along with the onion, olive oil, curry, turmeric, salt and pepper.1 ½ cups chopped onion, ½ tablespoon olive oil, 2 teaspoons curry powder, 1 teaspoon turmeric, ¼ teaspoon salt, ¼ teaspoon pepper
- Saute until the zucchini is softened, about 5 minutes.
- Add the broth, bring to a boil, then cover and simmer for 20 minutes.2 cups vegetable broth
- Remove from the heat and add the lime juice.1 tablespoon lime juice
- Using an immersion blender, or a blender or food processor rated for blending hot liquids, blend until the soup is smooth and creamy. (If using a blender/food processor, you may need to blend in batches.)
- Serve with garnishes, if desired.Cilantro, sliced lime, or cherry tomatoes for garnish
Notes
Prep Tips:
- Try to cut the zucchini into evenly sized chunks so they cook at the same rate and blend smoothly.
- I like to use pre-chopped onions to save time (tip: to save money, buy a few onions, chop them, and freeze them in 1 cup portions to use later).
- For extra creaminess without adding dairy, you can stir in a splash of coconut milk before blending.
Variation Suggestions:
- Add a diced potato or carrot to cook with the zucchini for extra body.
- Swap the zucchini for yellow squash, or use a mix of both.
- You can add a little kick with a pinch of cayenne or red pepper flakes.
Serving Suggestions:
- Serve this soup with warm naan or crusty bread for dipping.
- Top it with freshly chopped parsley, a swirl of coconut milk, or toasted pumpkin seeds.
- Serve this alongside a light salad for a simple but satisfying meal.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- You can freeze this for up to 2 months, then thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop, adding a splash of broth or water if it thickens too much.
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Sodium: 630mg | Potassium: 499mg | Fiber: 2g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 31.8mg | Calcium: 42mg | Iron: 1.2mg
