Curried Zucchini Soup
This creamy, flavorful Curried Zucchini Soup is a perfect way to enjoy fresh zucchini with a hint of Indian spices. It’s quick to prepare and makes a delightful appetizer or light meal.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder Adjust according to spice preference.
- 1 teaspoon ground cumin
- 4 medium zucchinis, chopped About 4 cups.
- 4 cups vegetable broth
- 1 cup coconut milk
- to taste salt
- to taste black pepper
- for garnish fresh cilantro Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for another 1-2 minutes, until the spices become fragrant.
- Add the chopped zucchini to the pot and stir well to combine. Cook for about 5 minutes, letting the zucchini soften a bit.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for approximately 10 minutes, or until the zucchini is tender.
- Carefully blend the soup using a blender or immersion blender until smooth and creamy.
- Stir in the coconut milk and season with salt and black pepper to taste. Heat through for another 2-3 minutes.
- Serve hot, garnished with fresh cilantro if desired.
Notes
You can adjust the level of curry powder according to your spice preference.
For a thicker soup, reduce the amount of broth or add more zucchini.
This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat before serving.