Super-filling and super-flavorful, this Zucchini Curry Lime Soup is a creamy yet healthy soup you can feel good about serving to your family!
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I have said it before, and I will say it again, I am not a huge fan of soup.
It’s not that I dislike soup, but it isn’t a dish that I crave. The idea of it just doesn’t have a lot of appeal to me. At restaurants, when given the choice between soup or salad, I will ALWAYS take the salad. I don’t know why, really, but a salad just has more appeal to me.
However, even though all of that is true for most soups, this soup changed that for me. I actually CRAVE this soup! Such yum! And the best part (for me, at least) is that it is really easy to make!
Pair this up with some bakery bread on the side, and you have a simple but filling meal for your family. Or serve alongside a seafood entree if you want something a little more substantial. Although, trust me, this soup is very hearty all on its own!
I recommend using an immersion blender to blend this into a smooth, creamy soup. If you don’t have an immersion blender, you can use a regular blender or a food processor. Just be careful not to overfill when you use those tools. Depending on the size, you may need to blend in batches to avoid overflowing.
You may be wondering about Thing 2. Is this a dish he could ever enjoy? And the answer to that is YES. He didn’t love love love it, but he did like it. So here’s another way for me to get more veggies into him!
Zucchini Curry Lime Soup
Print RecipeIngredients
- 3 medium zucchini
- 1.5 cup chopped onion
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegetable broth (can also use chicken broth)
- 1 tablespoon lime juice
- Cilantro (lime slices, or sliced cherry tomatoes for garnish (optional))
Instructions
- Cut the zucchini into bite-sized chunks.
- Add to large pot, along with the onion, olive oil, curry, turmeric, salt and pepper.
- Saute until the zucchini is softened, about 5 minutes.
- Add the chicken broth, cover, and simmer for 20 minutes.
- Add the lime juice.
- Using an immersion blender, blend until the soup is smooth and creamy. Alternatively, you could also the soup into a blender or food processor for blending.
- Serve with garnishes (if desired).
Nutrition
Note: This post has been shared at THESE link parties!
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Miz Helen
Your recipe has been pinned to our Full Plate Thursday Featured Board and is featured on Full Plate Thursday! Thanks so much for sharing with us! Hope you have a great week and come back soon!
Miz Helen
Debra Needles
I’ll have to give this a try. I love zucchini and I love soup! I never thought to combine the two! Thanks for sharing with us at Funtastic Friday Blog Hop!
Theresa
Hi Kristin, I haven’t ever heard of or tried this type of soup. Sounds yummy! Thanks for sharing at the Inspiration Spotlight party. Shared. Happy Holidays!
Miz Helen
Hi Kristin,
We are going to love your Zucchini Curry Lime Soup, it is a beautiful color and looks delicious! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Monika Dabrowski
This soup looks gorgeous! I love the colour! And it’s so healthy too!
Kristin King
Thanks, Monika! It is definitely healthy, and quite tasty! 🙂
Angie Rose
Hi Kristin! This looks absolutely delicious. I bet these flavors are delectable together. I’m definitely in a soup mood lately with this cold weather coming through New England. Thank you so much for linking up with us at Dishing It & Digging It!
Tania
It sounds delicious. Thanks for sharing at Fiesta Friday
Shirley Wood
Thank you for sharing with us at Merry Monday. Happy Christmas season to you.
Anna
I made this last night and added Thai-flavored tempeh and tons of basil. Delicious!
Kristin King
Excellent additions! 🙂 Glad you liked it!
Helen at the Lazy Gastronome
This sounds like an amazing start to a meal! Thanks for sharing on the What’s for Dinner link up – Would love to have you give us a comment at the party!
Janet MacDonald
Hi! Want to minimize fat? Saute in a little water or veg broth . I never saute in oil anymore. Also, if you like a hint of heat, add a sprinkle or more of cayenne. Yum!
Kristin King
Great tips, thanks Mom! 🙂 <3