Curried Zucchini Soup
This Curried Zucchini Soup is a flavorful, comforting dish that combines the mild taste of zucchini with aromatic spices. It’s perfect for a light lunch or as a starter for dinner, and it’s packed with nutrients.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Stirring spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped About 1 cup.
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes Optional.
- 4 medium zucchinis, chopped About 4 cups.
- 4 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- Salt, to taste
- Fresh cilantro, for garnish Optional.
- Lime wedges, for serving Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes or until softened.
- Stir in the minced garlic, curry powder, ground cumin, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Add the chopped zucchini to the pot and mix well to combine with the spices.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for about 15 minutes, or until the zucchini is tender.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the coconut milk and season with salt to taste. Heat through for a few minutes before serving.
- Serve the soup in bowls, garnished with fresh cilantro and lime wedges if desired.
Notes
Adjust the level of spiciness by modifying the amount of red pepper flakes.
For a creamier texture, you can increase the amount of coconut milk.
This soup can be stored in an airtight container in the refrigerator for up to 3 days and can be frozen for longer storage.