Best 7 Puréed Zucchini Soup With Curry Recipes

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Indulge in the velvety smoothness and aromatic flavors of a delectable puréed zucchini soup, infused with the warm embrace of curry. This culinary masterpiece transforms humble zucchini into an extraordinary symphony of taste, offering a delightful balance between the natural sweetness of the vegetable and the exotic notes of curry. Experience the magic as fresh zucchini, sautéed onions, and fragrant garlic meld together in a harmonious union, kissed by the warmth of curry powder and complemented by a symphony of spices. As the soup simmers, it releases an enticing aroma that will tantalize your senses and beckon you to the table. Prepare to be captivated by the vibrant green hue and velvety texture of this culinary delight, a testament to the goodness of nature and the art of culinary creation.

Here are our top 7 tried and tested recipes!

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.

Provided by Tonia Schemmel | feasting at home

Categories     soup

Time 30m

Number Of Ingredients 11

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

Steps:

  • 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.
  • Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so 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. We like seeing the green flecks of herbs but your choice on how smooth to blend.
  • Reheat to serve.
  • Garnish with cilantro, mint,

Nutrition Facts : ServingSize 1 ½ cups, Calories 159 calories, Sugar 7.7 g, Sodium 674.4 mg, Fat 9.1 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 3.7 g, Protein 8.2 g, Cholesterol 0 mg

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

ZUCCHINI SOUP WITH CURRY SPICES



Zucchini Soup with Curry Spices image

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Provided by LORIKAE

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

Time 40m

Yield 4

Number Of Ingredients 16

1 ½ pounds zucchini, sliced
1 tablespoon butter
1 large onion, finely chopped
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
¼ cup chopped fresh cilantro
4 cinnamon sticks

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
  • Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  • Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  • Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 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

CREAMY CURRY ZUCCHINI SOUP



Creamy Curry Zucchini Soup image

Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.

Provided by Chef Dudo

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, chopped
1 leek, cut thinly
2 teaspoons curry powder
1 tablespoon olive oil
5 potatoes, peeled and cut in chunks
2 zucchini, cut in chunks (total weight about 1 lb)
4 cups vegetable broth
1 teaspoon salt, to taste

Steps:

  • Fry onions, leak and curry in the oil, about 3 minutes.
  • In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
  • Add onionmix and cook another 5 minutes.
  • Puree the soup either by hand or in a blender.
  • Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
  • Add salt to taste.

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.

Tips:

  • Select the right zucchini: Choose small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or have blemishes or bruises, as these may be bitter or have a tough texture.
  • Wash the zucchini thoroughly: Before using, wash the zucchini thoroughly under cold running water to remove any dirt or debris. You can also use a vegetable brush to gently scrub the surface of the zucchini.
  • Peel the zucchini if desired: Peeling the zucchini is optional, but it can help to remove any bitterness from the skin. If you choose to peel the zucchini, use a sharp vegetable peeler to remove the skin in long, thin strips.
  • Cut the zucchini into small pieces: Cut the zucchini into small pieces, such as 1-inch cubes or thin slices. This will help the zucchini to cook evenly and quickly.
  • Use a good quality vegetable broth: The vegetable broth you use will have a big impact on the flavor of the soup. Choose a broth that is low in sodium and has a rich, flavorful taste.
  • Don't overcook the zucchini: Zucchini cooks very quickly, so it's important to avoid overcooking it. Overcooked zucchini will become mushy and lose its flavor.
  • Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

Zucchini soup is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up zucchini when you have a lot of it on hand. With just a few simple ingredients and a little bit of time, you can make a delicious pot of zucchini soup that the whole family will enjoy.

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