Curried Zucchini Soup Recipe

Name: Curried Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon curry powder (or more to taste); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 pinch red pepper flakes; 1 medium onion, diced; 2 medium zucchini, coarsly diced; 1 cup vegetable stock (or chicken stock); 1 cup water; 1 tablespoon raisins (or more if desired); 1 tablespoon dried cranberries (if available); ¼ teaspoon coarse salt

Servings: persons

1 tablespoon olive oil
1 tablespoon curry powder (or more to taste)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 pinch red pepper flakes
1 medium onion, diced
2 medium zucchini, coarsly diced
1 cup vegetable stock (or chicken stock)
1 cup water
1 tablespoon raisins (or more if desired)
1 tablespoon dried cranberries (if available)
¼ teaspoon coarse salt

1
Heat oil in a large pot over medium high heat.
2
Add curry, cumin, garlic powder, red pepper flake and onion.
3
Mix well, reduce heat to low, cook about 5 minutes.
4
Add zucchini, stock and water.
5
Increase heat to med high and boil, uncovered, about 10 minutes.
6
Cover pot, remove from heat and let rest 5 minutes.
7
Puree with hand blender or food processor until smooth.
8
Add raisins, cranberries and salt.
9
Blend again.
10
Serve hot or cold.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon curry powder (or more to taste), 1 teaspoon ground cumin, 1 teaspoon garlic powder, and more.

Yes, Curried Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Zucchini Soup

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