Easy Curry Zucchini Soup Recipe

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I never thought much about zucchini soup until last summer when my garden went into overdrive. I had so many zucchinis I didn’t know what to do with them all. Bread? Done that. Grilled? Been there.

That’s when I remembered a curry soup I had at my neighbor’s house years ago. It was surprisingly good, and I figured – why not try adding curry to my zucchini? Turns out, these two ingredients get along better than anyone would expect. For those who think zucchini soup sounds bland, this curry version might just change your mind.

What Kind of Zucchini Should I Use?

For this soup, you’ll want to look for medium-sized zucchini that feel firm and heavy for their size. While both regular green zucchini and yellow summer squash work perfectly in this recipe, try to avoid the really large ones you might find at the end of summer – they tend to be watery and have more seeds. When shopping, pick zucchini that are about 6-8 inches long and feel firm when you give them a gentle squeeze. If you’re using store-bought zucchini, there’s no need to peel them since the skin is tender and adds a nice color to your soup, but do give them a good wash before chopping.

Options for Substitutions

This soup recipe is pretty flexible and you can make several easy swaps if needed:

• Coconut oil: You can swap coconut oil with olive oil or any neutral vegetable oil. The coconut oil adds a subtle tropical note, but other oils work just fine.
• Zucchini: Yellow summer squash works perfectly in place of zucchini, or you can use a mix of both. In a pinch, you could even use peeled and chopped cucumber, though the cooking time might be shorter.
• Jalapeño: Feel free to use serrano peppers, Thai chilies, or even a pinch of red pepper flakes. If you’re not into heat, you can leave it out completely.
• Curry powder: While yellow curry powder gives this soup its signature taste, you can use red or green curry paste (start with 1 teaspoon and adjust to taste) or garam masala for a different but equally good flavor.
• Fresh herbs: If you don’t have both mint and cilantro, you can use just one or the other. Basil can work as a substitute for mint, and parsley can stand in for cilantro if you’re not a cilantro fan.
• Broth: Chicken or vegetable broth can be used interchangeably. If you’re out of both, you can use water plus an extra ½ teaspoon of salt and some extra spices.

Watch Out for These Mistakes While Cooking

The biggest challenge when making curry zucchini soup is preventing it from becoming watery, since zucchini releases a lot of moisture during cooking – combat this by avoiding overcrowding the pot and sautéing the zucchini in batches if needed. The second common mistake is rushing the initial aromatics (onion, garlic, and ginger) – giving them enough time to cook down, about 5-7 minutes, builds a crucial flavor foundation that makes your soup taste rich and complex. When blending hot soup, remember to work in small batches and never fill your blender more than halfway, as the heat creates pressure that can cause the lid to pop off and create a dangerous mess. For the freshest flavor, add the herbs (cilantro and mint) at the very end of blending, as too much heat exposure can make them taste bitter and dull their bright notes.

What to Serve With Curry Zucchini Soup?

This light and fragrant soup pairs perfectly with warm naan bread or fluffy basmati rice to soak up all those curry-spiced flavors. For a complete meal, I like to serve it alongside some simple samosas or crispy papadums for dipping. If you want to keep things on the lighter side, try adding a fresh cucumber and mint raita on the side – the cool, creamy yogurt makes a nice contrast to the warm soup. You could also top the soup with a handful of toasted cashews or pumpkin seeds for some extra crunch!

Storage Instructions

Keep Fresh: This curry zucchini soup stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as the curry, ginger, and herbs have time to mingle together!

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy grab-and-go lunches!

Warm Up: When you’re ready to enjoy your soup again, just heat it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw overnight in the fridge first. You might need to add a splash of broth if it’s thickened up, and feel free to throw in some fresh herbs right before serving.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 30-35 g

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tablespoon grated or chopped ginger
• ½ to 1 chopped and seeded jalapeño
• 1 ½ teaspoons sea salt
• 2 teaspoons curry powder (yellow)
• 2 pounds zucchini or yellow squash, around 4 medium, cut into chunks
• 4 cups chicken or vegetable broth
• ¼ cup cilantro, leaves and stems roughly chopped
• ¼ cup mint leaves, roughly chopped

Step 1: Sauté the Aromatics

In a heavy-bottomed pot or Dutch oven, heat coconut oil over medium heat.

Add chopped onion, minced garlic, grated ginger, and diced jalapeño.

Sauté these ingredients for about 5 minutes until they are tender and fragrant, stirring occasionally to prevent burning.

Step 2: Add Spices and Zucchini

Mix in a pinch of salt, diced zucchini, and curry powder to the sautéed aromatics.

Continue to sauté for a few more minutes, allowing the spices to coat the zucchini and the flavors to meld together.

Step 3: Simmer the Soup

Add 2 cups of broth to the pot.

Bring the mixture to a simmer, then cover the pot and let it cook until the zucchini is tender, which should take about 5-10 minutes.

Stir occasionally to ensure even cooking.

Step 4: Blend the Soup

Transfer the contents of the pot to a blender, being cautious with the hot liquid.

Add two cups of cold broth to help with blending.

Cover the blender with a lid and a kitchen towel for safety to prevent any hot liquid from escaping.

Blend until smooth, venting the lid slightly.

Add fresh mint and cilantro, and blend just until these herbs are incorporated into the soup.

Step 5: Reheat and Serve

Once blended to your desired consistency, pour the soup back into the pot to reheat it gently over low heat.

Serve the soup hot, garnishing with additional fresh cilantro and mint to enhance the presentation and flavor.