Best 8 Curried Zucchini Soup Recipes

CURRIED ZUCCHINI SOUP

Steps:

• In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
• Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
• Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
• To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

CURRIED ZUCCHINI SOUP

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a big cast-iron pot.
• Add curry powder and garlic. Saute until fragrant, but not too brown.
• Add vegetables and sautee for 2 minutes.
• Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
• Season with chili powder and salt and pepper.
• Using a hand-held blender puree to your liking adding more broth if you find it too thick.
• Serve with a nice crusty loaf of bread or any other item of your choice. ;).

CURRIED ZUCCHINI SOUP WITH APPLE GARNISH

Steps:

• Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
• Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
• Puree the soup in a blender or food processor. Refrigerate.
• When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.

CURRIED ZUCCHINI SOUP

Steps:

• In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
• Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
• Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
• Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
• Remove from heat. Stir in milk, yogurt and vinegar.
• Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
• Reheat gently or refrigerate for 30 minutes for a chilled soup.
• Garnish with a dollop of yogurt and sprinkled fresh herbs.

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

CURRIED ZUCCHINI SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes. Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.

FLAVORFUL CURRIED ZUCCHINI SOUP

Steps:

• 1. Melt the butter in a large saucepan over medium heat.
• 2. When the foaming subsides, add the onion, and sauté until soft, about 5 minutes.
• 3. Add the minced garlic, and the curry, and stir for an additional 2 minutes.
• 4. Add the diced zucchini, and stir until soft, about 5 minutes.
• 5. Add the zucchini mixture to a blender, or a food processor fitted with an S-blade.
• 6. Add one cup of the chicken stock, and puree until smooth.
• 7. Return the puree to the saucepan, and add the coconut milk, and remaining chicken stock.
• 8. Bring to the boil, and then lower to a simmer.
• 9. Simmer, uncovered, for 30 minutes.
• 10. Add the limejuice, sugar, salt, and pepper.
• 11. Serve immediately.
• 12. Serving Tip: Serve with some nice crusty bread, or some crackers; plus a nice dollop of sour cream would not be amiss.
• 13. You might want to serve this up in a nice homemade bread bowl: https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=68
• 14. Keep the faith, and keep cooking.