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 vegetable oil; 5 cups zucchini chopped; 2 each onions chopped; 1 each celery stalks diced; 1 each garlic cloves minced; 2 teaspoons curry powder; 3/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon black pepper; 1 teaspoon brown sugar packed; 6 cups vegetable stock or water

Servings: persons

1 tablespoon vegetable oil
5 cups zucchini chopped
2 each onions chopped
1 each celery stalks diced
1 each garlic cloves minced
2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1 teaspoon brown sugar packed
6 cups vegetable stock or water

1
In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
2
Sprinkle with sugar; pour in stock and bring to boil.
3
Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
4
In blender, pure zucchini mixture, in batches, until smooth.
5
Pour into clean saucepan; reheat but do not boil.
6
Season with more salt and pepper to taste.
7
Try topping with a dollop of yogurt and a spoonful of chutney.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 5 cups zucchini chopped, 2 each onions chopped, 1 each celery stalks diced, 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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