Curried Zucchini Soup Recipe Recipe
Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.
How to Make the Best Curried Zucchini Soup Recipe
This Curried Zucchini Soup is a vibrant, quick-to-make dish that delivers incredible flavor and satisfaction in just 30 minutes. With fresh ginger, aromatic curry powder, and bright herbaceous notes from cilantro and mint, this soup is a celebration of warm spices and summer vegetables. The combination of zucchini’s mild, delicate flavor with bold curry spices creates a beautifully balanced soup that works equally well served steaming hot or refreshingly chilled on a warm day.
What makes this recipe special is its flexibility and adaptability. The vegan-friendly base made with coconut oil means you can easily swap out the chicken stock for vegetable broth to suit your dietary preferences. The blended texture creates a silky-smooth consistency without any cream, making it lighter and more nourishing than heavier soup options. The final touch of fresh cilantro and mint elevates the dish with bright, cooling herbal notes that perfectly complement the warm spice of the curry.
This soup is perfect for meal prep since it stores beautifully in the refrigerator and actually tastes even better the next day as the flavors meld and deepen. Whether you’re looking for a light lunch, a comforting starter course, or a healthy dinner option, this curried zucchini soup is sure to become a regular favorite in your kitchen rotation.
Curried Zucchini Soup Recipe
Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.
Ingredients
Main Ingredients
Garnish
Instructions
Prepare the Base
- In a heavy-bottomed pot or dutch oven, sauté onion, garlic, ginger, and jalapeño in coconut oil over medium heat for about 5 minutes until tender and fragrant.
- Add the salt, zucchini, and curry powder. Sauté a few minutes more.
- Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
Blend
- Add two cups of cold broth to the blender along with all the simmered ingredients. Be careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you—so cover firmly with a kitchen towel.
- Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. You can enjoy seeing the green flecks of herbs or blend for a smoother texture.
Serve
- Reheat to serve if desired, or chill for a cold soup.
- Garnish with cilantro and mint before serving.
Notes
- This soup can be served hot or chilled.
- It is vegan-adaptable—use vegetable stock instead of chicken stock.
- For a creamier texture, add a splash of coconut milk when blending.
