Light Curried Zucchini Soup

Zucchini Soup
Diana Rattray
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
126 Calories
3g Fat
23g Carbs
5g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 126
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 551mg 24%
Total Carbohydrate 23g 9%
Dietary Fiber 4g 14%
Protein 5g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curry powder and apples give an awesome, rich flavor to this zucchini soup. This is an excellent way to use your leftover zucchini. Because the soup is blended and smooth, you can even use frozen zucchini in the recipe. 

Ingredients

  • 2 medium zucchini
  • 2 apples
  • 1 medium onion (chopped, about 1/2 cup)
  • 1 small clove garlic (minced)
  • 1 small carrot (shredded)
  • 1 tablespoon butter
  • 4 cups chicken stock (preferably low sodium or unsalted)
  • 2 1/2 teaspoons curry powder (or to taste)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: cilantro or Italian parsley leaves

Steps to Make It

  1. Gather the ingredients.

  2. Slice or chop the zucchini; set aside.

  3. Peel the apples, core them, and then dice.

  4. Melt the butter in a large saucepan or Dutch oven over low heat.

  5. When the butter is hot and the foaming subsides, add the onion, garlic, and carrot. Cook slowly until the onion is translucent and slightly yellowed, stirring frequently.

  6. Add the zucchini, diced apples, chicken stock, and curry powder to the onion mixture and increase the heat to high. Boil for 2 minutes.

  7. Reduce heat to low, cover, and simmer for 20 to 25 minutes.

  8. Carefully puree the hot soup in the blender in small batches. Add kosher salt and freshly ground black pepper to taste.

  9. Serve the soup garnished with cilantro or Italian parsley leaves. Enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

  • Curry powder is a blend of several spices and can vary in strength and flavor. Add it in small amounts to ensure it doesn't overwhelm the soup.
  • Too much zucchini to eat or give away? Freeze it! Freeze shredded or sliced zucchini to use in soups, casseroles, and zucchini bread