Curried Zucchini Soup

This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling---while maintaining the great curry and zucchini flavor.

I absolutely loved this recipe. It tastes fantastic, and its easy and quick to make. Just a note for all those out there who are not veteran soup makers, be careful when you go to blend it in a blender, let the soup cool for a bit, the steam plus the blending of the soup when it is still hot will blow the lid off the blender... I discovered this the hard way.

For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.

Fantastic!!! So delicious and low fat, I absolutely LOVE this soup. I added two tablespoons of curry powder for the extra kick. I also skipped the salt and used veg broth instead. I will make this all the time!

I've never made this EXACTLY by the recipe, but what I did do is double the curry powder, and add a diced sweet potato for more body. It is REALLY good! Also try adding a dollop of sour cream when serving.

Family loved it; add a cubed sweet potato, some garlic and red pepper flakes to spice it up a bit. We collected some of the cubed sweet potatoes prior to blending to add back in later, and added some yogurt as well. Great stuff!

Insanely easy and quick to make. I didn't give it 5 starts because I thought it needed a little something to make it a little thicker (as per other reviews). Other than that, it will be in my backpocket when I am in a pinch!

Being a huge fan of curried pumpkin soup I had to try this recipe. While not as thick and creamy as my favorite curried soup recipe it was very good and I will make it again. The only change I made was to add some whipping cream at the end to thicken it a bit. If you have a hand blender use it! It only took a minute to blend it and there was no mess.

This soup is absolutely delicious! It is very easy to make, and the flavor continues to build after cooking. I will use this recipe again for sure. I have actually written it out 3 times this week for friends! Highly recommended! Low fat, healthy choice, high in flavor.

I had some zucchinis that were on their way out and I needed to use them quickly. I made a few tweaks to this recipe and it was amazing (I'm sure it would've been without changes too though). I didn't have chicken stock so I used 2tbsp of chicken bouillon powder and instead of water I used a can of coconut milk. I also doubled the curry powder and added 4 flags cloves of garlic that I cooked down withthe onion for extra flavor. The coconut milk made it creamy and balanced out the curry perfectly so it had a nice heat but wasn't overwhelming. This can be eaten hot or cold and toasted nuts on top give it an added bonus.

This was so easy but I cut the broth in half and as it was a little bitter I added 1 tsp of brown sugar, 1 tbsp of tomato sauce and a sprinkling of chili powder. Yummy.

Excellent recipe!! Will definitely make this again...very easy. I added the fat free sour cream to the soup while blending it as was suggested by another reviewer.

This recipe is fantastic. It's fast, easy and delicious. I followed the recipe as written and it turned out perfectly. I used my hand blender once the soup had cooled a bit. I did follow the suggestion of another reviewer and added a dollop of (non-fat) sour cream in each bowl and it added a creamier texture to the soup. It's good as it is too. Thanks for such a quick and easy recipe!

used curry powder with ginger. added cream cheese to make creamy. awesome!!!! floated a piece of cold shrimp on top for a beautiful presentation.

1-23-2016 ~You might not think that a simple combination of zucchini and chicken broth would amount to more than a yawn. But take those two simple ingredients, add a little onion and curry powder... and you'd probably still anticipate a yawn. Not so! This was incredible. Hubs and I had this as part of a simple dinner, but I could also see this as a starter soup for a more elegant dinner. It's vibrant green color makes for a stunning presentation, and the curry lends a much bolder flavor than you'd expect from a simple zucchini soup, which on its own does not have much flavor. Curry (which is a blend of spices) varies greatly, so it's important you find and use one you like and that is the best your budget allows.

My whole family loved it, even my little brother who always complains about eating soup! I used less stock and added some sour cream to make it creamier.

I made this for Christmas. No one complained. I used 10 zuchinni sliced and two onions, no salt, tripled the curry added a dash of black pepper. skipped doing it in steps and boiled everything together in one pot followed by whipping in the blender. Tasty easy recipe! (oh, and I may have tossed in a cup of reisling with the broth now that I think about it)

Delicious !!! I sliced the zucchini & yellow squash (which I added extra) very thinly & did not put in the blender. Added a cup or so of cooked rice & a dollop of sour cream to each serving. It was wonderful.

i love the simplicity of the recipe and the delicious results. it's a keeper for sure!

We really like this soup and the fact that it has so few ingredients makes it even more appealing, but we do prefer it a bit spicier so add some hot pepper flakes and grated fresh ginger (this is to suit our taste buds ). Always serve with some Greek yoghurt on top[

I have made this soup many times since I discovered the recipe. When our garden overproduced zucchini, I found that it freezes well also. It's a great light lunch no matter the weather.

I loved it!

This soup was delicious. I added dumplings making it one of my children's favorites. I will have to freeze zucchini so I can make it this winter.

I can't get over how delicious this soup is and how healthy it is.

Excellent Flavor! I can not wait to make again for company. I added carrots to the onion to give it a little more texture. I love eating soup. This has become my favorite.

This was good, but I think that next time I will add some brown sugar as was suggested previously. I also used veggie broth and added a bit of yams. It was good, but needed something extra.

REALLY good. I doubled the zucchini/onions and only pureed half. I also added cubed potatoes to the broth afterwards.

Very easy and very tasty. A great way to use abundant garden zucchini when you've exhausted all the zucchini-bread recipes you can handle. I was looking for a recipe I could modify to re-create a saffron-courgette soup I had in the UK last summer. But the curry sounded good, too, so I made half with curry powder and half with saffron. I love them both! No need for cream, either - the hand blender gives it a great texture.

I just made this for dinner tonight and it was delicious! I made it just as the recipe instructs, and it came out beautifully. Thanks for a delicious, easy and healthy vegan soup!

Spicy and filling. Loved it!

This was a delicious soup with simple flavors and ingredients . . . a great way to use up late summer veggies. I added yellow squash to the zucchini since I had to use it up and it was great. I think I might experiment with melting in goat cheese to add to the creaminess since goat cheese pairs well with curry recipes. Oh, and my boyfriend, who hates zucchini, had thirds!

Delicious soup and very easy to make. I used one big zucchini rather than 4 small ones and found the skin hard and chewy once I whipped up the soup. If you are using a big zucchini be sure to peel it. I love this soup and will certainly make it again.

If you need to thicken, use instant mashed potato flakes. It's the Zucchini skin that makes it bitter. If you don't like the bitter, peel the zucchini first.

This was very easy to make and tasty too! I added some toppings such as croutons and bacon bits.

Excellent - and very quick and easy. Personal taste, added an extra tbl of curry, but otherwise followed recipe. Really good stuff, though mine did not come out looking as green as the picture (perhaps the extra curry powder). Also after blending might try adding cooked potato, chicken and carrot to make this a one-pot meal. Meanwhile, plan to make again soon using vegetable stock for vegan friends. Thanks for the recipe.

im sorry, but this soupy thing wasn't my cup of tea...it might of been the curry, im not sure, but i am sure i don't like it.

This has such a good flavor! My preteen daughter who is VERY picky keeps asking me to make this again!

incredible--fast, easy, simple, delicious! the only thing i changed was that i added 1/2c-1c homemade cultured buttermilk made with 1% milk--i knew it would need some added body, but i am a fan of cooking lite, hence the buttermilk instead of cream. this one is a keeper!

Used vegetable bouillon instead of chicken stock and added a peeled and diced potato. So delicious! Keep it in a pitcher in the fridge and just pour and microwave whenever I want a nice hot bowl of soup. THANK YOU!!

Made the recipe as is to start. Added some more salt and pepper at the very end, as well as some additional curry. It was fantastic served with some cheese on top!

Absolutely fantastic. I also upped the curry but I'll probably scale back a bit next time. Added greek yogurt instead of sour cream at the end and it was soooo goooood. Don't think I'll ever do anything else with zucchini again!

AWESOME. Much better than expected. I added 1 small potato, 1 extra zucchini, and 2 cloves of garlic. Bullion instead of broth. Doesn't need anything else, not even extra curry. I love curry, but the slight undertone allows the vegetables to dominate the flavor... just accentuates the amazingness of nature. Will make again and again and again.

I added two carrots, used homemade chicken stock and this was excellent. I'll definitely make it again.

I ? this recipe! Only additions were a small diced potato and a half cup of white wine. This dish is DIVINE!

My partner and I both loved it! We ate the entire batch between us in just 1 day. Will be making this again.

Fantastic recipe! Even though it's almost fat-free, the consistency is so creamy! I added one more tablespoon with curry and 1 chilli, when cooking the vegetables. When the soup was finished, I added some pieces of roasted chicken and 4 roughly chopped tomatoes. And a tiny little dash of light sour cream. My family loved it, and so did I!

This turned out great. Based on other reviews, I doubled the curry powder and added 2 tsp of minced garlic. Also, instead of a quart of chicken stock, I substituted 4 cups of water with 2 vegetable bouillon cubes (you may want to reduce the bouillon amount a bit if you prefer things a little less salty). The soup turned out flavorful and reasonably thick, with a bit of a kick!

I LOVE zucchini, and I love most pureed veggie soups, but this one was definitely a pass. Sorry.

I took all my surplus of zucchini during summer and made this soup. I froze it up in little yogurt cups to enjoy as a warming fall/winter soup.

My first time ever trying curried zucchini soup and boy did everyone enjoyed it. I took advice from others and included red crushed pepper and cayenne pepper to the onion while it was frying. I also included green bell peppers. I omitted the broth and used plain water instead and added more seasoning such as adobe and garlic. I noticed for my preference it wasn't think enough so I added a large zucchini, uncooked in the blender mixed with the cook ones. It thickened it instantly. I diced up some potatoes after I blended everything and placed it back in a pot and included the uncooked potatoes and allowed for another 30 minutes on the stove cooking. Potatoes were nicely cooked. Sprinkled some parmesan cheese on top for serving and it was Delish!

This is FANTASTIC!! I added 1.5 tsp of garam masala, garlic pepper, 1 tbs ginger garlic paste, 3/4 c plain greek yogurt and about a cup or so of corn. sprinkle with cilantro and you have an amazing WW friendly dish!!

I really liked this recipe, although I did add a few things. I added a few garlic cloves crushed because they go so well with onions and curry. I also added six or seven garden fresh tomatoes because they are as abundant in my garden as the zucchini. Before I pureed the soup I drained a little of the liquid off because I like a thicker soup. It turned out perfect and delicious. I considered putting sour cream in it for a creamier soup, but it doesn't need it.

This is our FAVORITE soup, hands down. Thanks so much for posting!

Don't now what all the hype is about. I followed the recipe as is. And we love zucchini! but couldn't muster eating this.

This recipe is incredibly easy, simple, and tasty!

I needed a way to use up some zucchinis and this certainly worked! I decided to use 1/2 stock and 1/2 milk to add to the creaminess. I also was looking for a soup that would allow me to add some seaweed (just experimenting). It was a nice addition and I would definitely do it again.

I used this recipe as a guideline. I've made it three times, and it's great. I use 2 zucchinis, added garlic and two diced potatoes. I use veggie stock cubes if I have them in the freezer, water if I don't. The potatoes makes it thick and creamy.

This was delicious and so easy to make! My fiance loved it and decided it's so simple, he will make it for himself sometime! I will skip the salt next time because even though I didn't put a lot, I don't think it needed it. Excellent recipe!

I used summer squash instead of zucchini. Absolutely delicious!!!! I grow a garden and always have a lot of squash. This was a great way to use a lot of it at once. Seriously.....the best soup I've had in a long time.

I just made this soup and it was awesome. I did add 1 close garlic, and 1/2 cup potato flakes and a little more curry powder. I will be making this one again. Blanche

This is so good. I love it! It does need a little extra seasoning.

The idea for this soup is definitely worthy of five stars...but..the cook forgot two very essential ingredients...a few cloves of garlic and a couple torn dried red chilies to be added to the onion and curry powder while sauteing. This makes the soup absolutely delicious!

I sautéed potatoes and some more zucchini and added it to the blended soup. I enjoyed it, but it definitely needs the chunks added after the blending. Could use some garlic. Thanks for sharing this recipe!**UPDATE** 5/23/10 This is so delicious! I doubled it, and added an extra tablespoon of curry powder with a smattering of brown sugar. I grilled some bratwurst and cut it up in the soup. So good the second time around! Thanks for sharing.

Using yellow summer squash plus extra curry spice gave the soup a wonderful sunny yellow color! With sour cream swirled into the soup and a garnish of crushed seasoned croutons, it was very filling too. A tip I've found helpful: puree the squash BEFORE adding the broth. If, like me, you're using a hand blender, this avoids splashes of hot liquid.

This was pretty darn tasty and healthy to boot! I used cippolini onions and added more curry powder than called for and topped it off with a spoonful of fat-free yogurt. This is definitely going to be a stable around my house.

This was just ok for us. Tasted like watery zucchini and curry which is what is I guess but based on the reviews I was expecting something more. I was disappointed as I love zucchini and curry both but this was just not great. It was too thin; I added some cornstarch which helped a little. I also stirred in some sour cream to give it a more creamy flavor. I don't think I will make it again but for those who try it I would recommend adding a potato or something to give it more substance. Maybe some other veggies too? My husband liked it more than me but it didn't get raves from anyone.

I had a few zucchini leftover after making bread, so I decided to try this recipe. It's so simple yet delicious! I just added some potatoes to make it a little more hearty. I blended most of it and left some of the vegetables in pieces to make it a little more chunky. I'll definitely be making this again!

Wonderful, have made it twice in one week. My husband loves it.

I make a version of this soup using butter and one large tablespoon of vindaloo or hot curry paste. It makes a very spicy cold soup, lovely in the summer. After sauteeing the onions in the butter, add the chopped zucchini and only enough chicken stock to cover. Cook until the zucchini is very soft. Then puree and add about 2 cups of buttermilk. This makes a creamy but low-fat summer soup. Serve chilled.

Wasn't too sure what to expect. Just made it. Added 4 cloves of minced garlic to the onion and a carrot. Reduced the (liquid) stock to about 650 ml. Was very tasty and creamy. Hubby who didn't seem keen when i said that was on the menu for dinner now wants me to make it again. Because i reduced the water, only 3 servings. Will be making it again soon, esp since it's so healthy!! Thanx!

Simple and tasty. I didn't puree completely and left it a little chunky-- nice recipe that I'll use again.

This is a nice, light summer soup. I would make this in the winter but use 1/2 the water to bulk it up a bit. Next time: 1 tbsp oil 1 onion 3 tbsp curry powder 10 small yellow squash 7 cups water 2 tbsp bouillon

NOTE: We substituted veggie broth to make it vegetarian. Very good. Simple and reasonably quick. True medium spice level. With another flavor layer it would be 5 star. I may try adding coconut milk to it... Quality of curry powder is critical. UPDATE: On our second try at this recipe we added chili powder. We enjoyed the added spice complexity. We still haven't tried a coconut milk variation.

This recipe is really great, quick and easy and it doesn't call for a bunch of ingredients to go out and buy. I'm cooking it for the second time, and this time I am doing a double batch because it only lasted one meal when I last made it. I prefer adding a little bit more curry powder (table spoon or so) and a bit of hot chili pepper sauce. This recipe is great because it is a basic squash soup so you can use pumpkin, yellow squash, or a different kind of squash if you would like. I highly recommend this!

Great way to use up leftover frozen zucchini from the summer garden. I doubled the curry for this recipe, and it was a hit. Great winter soup to warm you up from the inside out.

I'm still working on using up our garden zucchini, so this recipe came to the rescue. YUM. Husband isn't crazy about curry, and yet he also likes this soup! Made exactly as recipe calls for except adding some fat free sour cream when blending together. We'll be enjoying this for years to come. Thanks for a simple-to-make, yet delicious recipe!

My mother in law gave me a huge zucchini, so I used up about 1/3 of it in this recipe. To be honest, the soup looks kind of unappealing when it's boiling, but once blended, it was absolutely tasty! The curry gives it a slightly spicy zip which is very pleasant. I added 1 clove of garlic, and used home made chicken broth. A bit of cream just before serving gives it an even smoother taste, but it is really not necessary. Very simple, I will make this again for sure!

So easy and delicious! Absolutely will make this again.

It was good. I wouldn't go buy zucchini just to make this but I will make and freeze this with the extras from my garden. I agree with others who said this soup needs more substance. I thickened it with potato flakes and served with a dollup of yogurt. There is a lot that can be done with this as a starting point, but as a stand alone soup, for me, it was just okay.

Zucchini Soup has an amazing consistency and texture about it. It isn't grainy like potato-based soups can be. I find using a white onion is a must and I replaced the curry powder with thyme. My daughter is crazy about it. I add grated cheddar for her. This is a really nice soup. Some reviews suggest adding cream or milk but I prefer it as recommended. It freezes better this way.

Wonderful! I was nervous about making this as I've never really made anything with curry, but I had a couple of zucchini that I needed to get rid of, and I thought why not? It was delicious! My husband loved it, and even a couple of my children tried it and loved it! Didn't change a thing and will be making this frequently. Thank you!

I wasn't excited over this recipe but my family certainly liked it. As with most soups it was better the next day. I will definitely make it again. I also added cooked rice to it to stretch it because I was serving it at a family dinner.

Okay, but it needs something and I'm stumped as to what I could add to make this a 5 star recipe. The suggestion about adding sour cream is a smart idea - that helped considerably. Thanks for letting me try.

Tasty and easy, I added some cayenne with the curry, otherwise followed the recipe.

I am cooking this currently and did add some hot peppers and some brown sugar. It smells very good, but the only suggestion I have is to put actual measurements with the recipe. 4 small zucchini is going to mean something different to every person. Give me a measurement to gauge things by so that as I put my own twist on things, I have a base from which to start.

Super easy, super flavorful!! Great for using the bumper crop of zucchini. I love this soup served cold or hot.

Wonderful! I only used 3 cups of chicken stock so that it wouldn't be as watery and it was perfect! Big hit. My mom told me I could sell it at a restaurant.

This is one of my absolute favorite soup recipes. Very easy and very tasty. I do add extra curry powder and some red pepper flakes to give it a bit more kick.

We loved this soup. I've made it twice in the last week.

I made this recipe today at work, everyone loved it. It's so simple I didn't think it would be any good but everyone who had it said it was delicious. Very simple to make, wonder what it would be like with chicken? I like the suggestion to add sour cream--maybe next time.

I used half the amount of veg stock and added some salt! Much more flavourful and delicious!

I added 3 cloves of garlic and put in with the onions to cook. When I combined everything in the blender I added heavy cream to taste. So, so good! Highly recommend!

I can't believe how good this is. I used a little extra curry from what the recipe stated. Also, to thicken the soup up, slowly add instant potato flakes when blending. You don't need a lot. I used less than 1/4 cup. Made the consistency perfect.

Very unique, tasty & easy to make. Great way to use up garden zucchini- Tasty, satisfying soup for a cold Fall/Winter day. Thanks!

I'm making this right now for the third time... it's so easy and yummy! I use veggie broth and add tofu when I blend. even extra firm tofu blends in great with the food processor I use. Both of my vegetarian teens LOVE this soup! and one of them thinks he hates zucchini. ha! thank you for this recipe!

Easy and surprisingly tasty. A great zucchini use-up.

Absolutely delicious. I used green curry paste instead of powder and gave the soup a spicier taste. Very easy to make and really good. However it is so light that after a while I was hungry again. Next time I do it I will serve it as a starter. Thanks for posting

I like zucchini and I like curry- and I liked this soup, but it wasn't anything extraordinary. I love how healthy it is, and it's a decent lunchtime meal. But it didn't wow me. I'd make it again with some tweaks- maybe a bit more spice or something.

4 stars because I changed it a pit. Added a pinch of cayenne as suggested and also half a yam to thicken.