Best 9 Curried Zucchini Soup With Apple Garnish Recipes

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Indulge in the symphony of flavors with our Curried Zucchini Soup, a culinary masterpiece that tantalizes your taste buds. This delectable soup is a harmonious blend of fresh zucchini, aromatic curry spices, and a touch of sweetness from apples. The velvety texture of the soup, complemented by the crunchy apple garnish, creates a delightful contrast that elevates this dish to a new level of culinary artistry. A symphony of spices, from the warmth of curry to the subtle hint of cumin and coriander, dances on your palate, leaving you craving more. Accompanying this main recipe are two additional culinary gems: a refreshing Zucchini and Apple Salad, where crisp zucchini and sweet apples unite in a tangy dressing, and a zesty Apple Chutney, a delightful condiment that adds a burst of flavor to any dish. These recipes, presented together, create a complete and satisfying meal that showcases the versatility and flavor potential of zucchini and apples.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED APPLE AND ZUCCHINI SOUP



Curried Apple and Zucchini Soup image

Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

Provided by yogiclarebear

Categories     Apple

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 medium onions, chopped (9 oz)
1 lb unpeeled and diced zucchini
2 medium apples, chopped (9 oz)
4 cups fat-free chicken broth
1 -2 tablespoon curry powder
1 cup skim milk
2 garlic cloves, minced
1 teaspoon salt
1 tablespoon Splenda sugar substitute (optional) or 1 tablespoon sugar (optional)

Steps:

  • Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
  • Sprinkle in curry powder and salt and cook, stirring for one minute.
  • Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
  • Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
  • Heat the soup again over low, stirring in the milk. Serve hot.

Nutrition Facts : Calories 76.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 748.8, Carbohydrate 15.9, Fiber 2.8, Sugar 7.8, Protein 3.6

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  • Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
  • In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Delicious soup with simple ingredients. Easy to make.

Provided by NADO2003

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

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.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g

CURRIED ZUCCHINI SOUP WITH APPLE GARNISH



Curried Zucchini Soup With Apple Garnish image

Provided by Pierre Franey

Categories     project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 cup sliced onion (1 medium white onion)
2 cloves garlic, peeled and chopped
2 teaspoons curry powder
Salt to taste
2 medium zucchini, trimmed and cut into 1/8-inch rounds, about 3 cups
3 cups chicken stock, fresh or canned
1 cup plain yogurt
1 golden delicious apple
1 bunch fresh mint leaves

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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 987 milligrams, Sugar 14 grams, TransFat 0 grams

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Provided by Food Network

Categories     appetizer

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

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



Curried Zucchini Soup image

A cup of this soup is delicious, served hot or cold. Try packing it in a thermos for a light picnic lunch. To chill quickly, place the soup in a bowl and set that bowl into an ice-water bath. Stir frequently until cool.

Yield Serves 4

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  • Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
  • In batches, purée the soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.

PURéED ZUCCHINI SOUP WITH CURRY



Puréed Zucchini Soup With Curry image

Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup basmati rice
Salt to taste
Freshly ground pepper (I like a lot of it in this soup)
Pinch of cayenne
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
Garlic croutons (optional)

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
  • Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.

Provided by Yellow Billed Magpie

Categories     Lunch/Snacks

Time 50m

Yield 8 1/2 cups, 4-6 serving(s)

Number Of Ingredients 15

2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 -1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

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



Curried Zucchini Soup image

This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.

Provided by Lalaloula

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 tablespoons olive oil (I used a garlic infused one)
2 garlic cloves, crushed
6 teaspoons curry powder
3 -4 medium zucchini, diced
2 medium potatoes, diced
4 scallions, white and green parts, chopped
1 liter vegetable broth, warm
1 teaspoon chili powder
salt and pepper, to taste

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. ;).

Tips:

  • To save time, use pre-shredded zucchini and apples.
  • For a creamier soup, use full-fat coconut milk.
  • If you don't have curry powder, you can substitute garam masala.
  • Garnish the soup with fresh cilantro or parsley.
  • Serve the soup with a side of crusty bread or rice.

Conclusion:

Curried zucchini soup is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover zucchini and apples. The curry powder gives the soup a warm and flavorful taste, while the apples add a touch of sweetness. This soup is sure to please everyone at the table.

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