Light Curried Zucchini Soup

Zucchini Soup
Zucchini Soup. Diana Rattray
  • 37 mins
  • Prep: 15 mins,
  • Cook: 22 mins
  • Yield: 4 to 6 Servings

Curry powder and apples give awesome, rich flavor to this light, delicious zucchini soup. 

What You'll Need

  • 1 medium onion, chopped, about 1/2 cup
  • 1 small clove garlic, minced
  • 1 small carrot, shredded
  • 1 tablespoon butter
  • 2 medium zucchini, sliced or chopped
  • 2 apples, peeled, diced
  • 4 cups chicken broth, preferably low sodium
  • 2 1/2 teaspoons curry powder, or to taste
  • Kosher salt and freshly ground black pepper, to taste

How to Make It

  1. In a large saucepan over low heat, melt the butter.
  2. When the butter is hot and foaming, add the onion, garlic and carrot. Cook slowly, stirring constantly, until the onion is translucent and slightly yellowed.
  3. Add zucchini, diced apples, chicken broth, and curry powder to the onion mixture and increase the heat to high. Boil for 2 minutes.
  4. Reduce heat to low, cover, and simmer for 20 to 25 minutes.
  1. Carefully puree the hot soup in the blender in small batches. Add kosher salt and freshly ground black pepper to taste. Serve the soup garnished with cilantro or Italian parsley leaves.