Make this incredible Zucchini Curry Soup for a flavorful and filling dish! Creamy but light, this is a soup you can feel good about serving to your family.
It's ready in just 30 minutes so it's perfect for busy weeknights, but it's still packed with nutrition. Pair it with some warm and crusty bread for a delicious meal!
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🩵 About This Recipe
Packed with bright and zesty flavor, this delicious zucchini soup is vegan friendly and so easy to make! It all comes together in one pot for a soup that's great for a quick weeknight meal or Sunday dinner.
This soup is so hearty and made with simple ingredients, most of which you probably have in your pantry already. Grab some fresh produce and tasty spices and get this soup cooking!
Can't get enough zucchini recipes? Try my Zucchini Fried Rice with Walnuts and my Zoodles with Creamy Avocado Sauce!
What readers are saying...
I made this last night and added Thai-flavored tempeh and tons of basil. Delicious!
- Anna
🧂 Gather Your Ingredients
- zucchini - this versatile squash is a mild, slightly-sweet base for this soup and allows the flavor of delicious spices to take center stage.
- onion - fresh onion is ideal, but frozen chopped onion can be used in a pinch.
- olive oil - used to saute the veggies.
- spices - I use a combination of turmeric, curry powder, salt, and black pepper for this soup.
- vegetable broth - adds savory depth and flavor.
- fresh lime juice - adds a nice bright flavor that balances out some of the savory and spicy notes.
- garnishes - I like to top my soup with some fresh cilantro, cherry tomatoes, and lime slices.
🔪 Let's Make Zucchini Curry Soup!
(Or click here to jump right to the recipe card with measurements!)
Chop Zucchini
Cut the zucchini into small chunks.
Season
Add zucchini to a large pot with onion, olive oil, and spices.
Sautee
Cook over medium high heat until the zucchini softens, about 5 minutes.
Add Broth
Mix the broth into the veggies and bring to a boil. Reduce to a simmer, then cover and cook 20 minutes.
Finished Soup
Remove from heat and add lime juice. Use an immersion blender to process the soup until it's smooth and creamy.
💡 Expert Tips and Tricks
- Instead of an immersion blender, you can also use a stand blender or food processor. You may have to blend in batches if you use one of those other tools.
- If you like a slightly chunkier soup, set aside some of the zucchini before you blend and then mix it back in.
- Pre-chopped onions are a great way to save time. If they're frozen, be sure to let them thaw before cooking.
- Make your soup creamier by adding some coconut milk before blending.
❔ FAQs
This is actually a blend of other spices like turmeric, cumin, coriander, and fenugreek, but can also include ginger, chili powder, and cinnamon in some cases.
Zucchini is a type of squash, but not every kind of squash is zucchini. Specifically, zucchini is a type of summer squash!
Zucchini is a fairly watery squash, so it's natural if your soup is a little thinner than you'd like. Simmer it for longer to cook out more of the liquid. You could also salt the zucchini before cooking it, which will draw out some of the moisture.
📝 Substitutions and Variations
- Give this soup some extra body by adding other veggies like diced potato, carrot, parsnip, or turnip.
- Yellow squash can be used instead of zucchini, or you can use a mixture of both.
- For some spicy heat, add red pepper flakes, cayenne pepper, or chili powder.
Kristin's Kitchen Tip
For best results, cut the zucchini into even chunks so they all cook at the same rate! Smaller chunks are better as they'll be easier to blend.
🥡 Storage and Reheating
Keep leftover zucchini curry soup in an airtight container in the fridge for up to 4 days. You can also freeze this soup for 2 months or so.
Reheat vegan courgette soup on the stovetop over medium heat. Add some additional broth if it gets too thick. Allow frozen soup to thaw before reheating.
Keep It Handy
Don't have time for this zucchini curry soup recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This soup goes well with some naan or any crusty bread for dipping. Pair it with a simple side salad for a full and satisfying meal!
😋 More Homemade Soup Recipes You'll Love
- Crock Pot Chicken Taco Soup - This dish comes together in the slow cooker for a super simple and delicious meal!
- Roasted Red Pepper Soup - Great to pair with grilled cheese or a nice crusty bread.
- 4 Ingredient Potato Soup - An amazingly hearty soup that only requires a handful of ingredients.
- Broccoli Cheddar Soup - This Panera copycat from The Girl Who Ate Everything is a much more affordable alternative to the iconic dish!
get your copy now!
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Vegan Courgette Soup
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
30 Minute Creamy Zucchini Curry Soup
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.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in December 2016, and was republished with tips, step by step photos, and a recipe change in September 2025.
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Happy cooking!
Debra Needles says
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 says
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 says
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 says
This soup looks gorgeous! I love the colour! And it's so healthy too!
Kristin King says
Thanks, Monika! It is definitely healthy, and quite tasty! 🙂
Angie Rose says
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 says
It sounds delicious. Thanks for sharing at Fiesta Friday
Shirley Wood says
Thank you for sharing with us at Merry Monday. Happy Christmas season to you.
Anna says
I made this last night and added Thai-flavored tempeh and tons of basil. Delicious!
Kristin King says
Excellent additions! 🙂 Glad you liked it!
Helen at the Lazy Gastronome says
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 says
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 says
Great tips, thanks Mom! 🙂 <3