Curried Zucchini Soup made with fresh ginger, jalapeño and mint. Quick, easy, and deeply satisfying, this vegan-adaptable soup can be served hot or chilled. Vegan, Gluten-free. Video.
Why You’ll Love This
This summer, my garden has flourished with an abundance of zucchini, and I’m thrilled to share this velvety, creamy Curried Zucchini Soup. As a chef, I’ve always been inspired to create meals from locally sourced ingredients, and now, with my own garden, it makes it even easier!
This soup isn’t just another zucchini recipe—it’s a blend of flavors that truly captivate the palate! You’ll love the creamy smooth texture and tangy heat of the yellow curry powder, ginger, jalapeño, and mint.
Even though the ingredients are simple, there is something rich and deeply comforting about this zucchini soup, we know you will love!
Zucchini Soup Ingredients
- Zucchini or yellow squash: Very large zucchini can sometimes taste bitter. We find medium-size zucchini to have optimal texture and flavor. Best when in season, during the summer months!
- Yellow onion and garlic cloves: These aromatics add deep, savory depth to the flavor of the soup.
- Ginger: Fresh ginger adds a zingy bite that pairs beautifully with the curry spices.
- Jalapeño: Remove seeds to reduce the heat. Adds a nice level of spiciness! Adjust the amount to your preference.
- Yellow curry powder: With hints of sweetness and spice, curry powder infuses the soup with layers of flavor.
- Coconut oil: Sautéing in coconut oil lends flavor and a slight sweetness that compliments the curry spice, but you can easily substitute a neutral-flavored oil or olive oil.
- Vegetable stock: Or use chicken broth or chicken stock.
- Cilantro and mint: Fresh herbs elevate the flavor, giving the soup a summery, vibrant taste.
- Garnishes: Cilantro, mint, yogurt or coconut milk, fresh chilies or chili flakes, such as Urfa Biber.
How to Make Curried Zucchini Soup
TIP: The zucchini soup is blended so no need to spend extra time on precise cutting. Just roughly chop, quickly sauté, and blend into a silky soup. Ready in no time!
Step one: Warm coconut oil in a large saucepan, large pot, or dutch oven over medium heat. Sauté onion, garlic, ginger, and jalapeño for 5 minutes, until tender and fragrant.
Step two: To the pot, add salt, zucchini, and curry powder. Stir and sauté a few more minutes.
Step three: Add 2 cups of broth and bring to a simmer. Cover and cook until the summer squash is tender, 5-10 minutes.
Step four: Add the remaining vegetable broth to a blender, along with the contents of the pot, using a ladle (do this in batches if needed). Secure the lid tightly and cover with a kitchen towel—you don’t want hot soup flying everywhere! Blend until smooth.
Alternatively, you can use an immersion blender, it just may not be as smooth. We do not recommend a food processor for this.
Step five: Add fresh mint and cilantro and blend until incorporated. We like seeing the green flecks of herbs, but you can decide how smooth you’d like it to be!
Step six: Pour the purée back into the pot to reheat until ready to serve.
Step seven: Serve in bowls and garnish with more herbs, like fresh basil or fresh dill, a drizzle of olive oil, black pepper, yogurt, sour cream, or coconut milk, and fresh chilies or chili flakes for extra heat. Here we are using Urfa Biber.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The soup freezes well too! To freeze, keep in a freezer bag for 3-4 months. Thaw in the fridge before reheating on the stovetop or microwave.
Serving Suggestions
Serve with warm, crusty bread like our Homemade Sourdough Bread, or with any summer side dish! Here are some of our favorites to enjoy with this soup:
- Vegetables: Grilled Broccolini, Grilled Asparagus, Succotash
- Potatoes: Lemony Potato Salad with Peas, Crispy Herby Smashed Potatoes, Light Creamy Potato Salad
- Salads: Sesame Tomato Salad, Lentil Salad, Orzo Pasta Salad with Lemon Basil Dressing
- Vegan mains: Portobello Mushroom Burger, Tempeh Reuben Sandwich, Crispy BBQ Tofu Sandwich
FAQs
Buy medium zucchini. Large zucchini typically have a bitter taste. If your soup does taste bitter, add something acidic like lemon juice or vinegar.
This step is not necessary here because we are making soup. When making a recipe like our Zucchini Roll-Ups you’ll need to do this to remove excess liquid.
We highly recommend using homemade vegetable stock. It adds so much more flavor than store-bought!
Using aromatics like onion, garlic, and ginger really bring out the natural sweetness of zucchini while adding depth of flavor.
Hope you enjoy this simple, dairy-free, creamy Zucchini Soup recipe. Such a beautiful way to use up the extra zucchini from the garden this season!
Have a great weekend and let us know how you like the soup in the comments below!
More zucchini recipes you may like
Curried Zucchini Soup | Video
Curried Zucchini Soup Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6–7 cups 1x
- Category: soup
- Method: stovetop
- Cuisine: Global
- Diet: Vegan
Description
Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon ginger, peeled and grated or chopped
- 1/2 to 1 jalapeño, seeded and chopped
- 1 1/2 teaspoons sea salt
- 2 teaspoons yellow curry powder
- 2 pounds zucchini or yellow squash, about 4 medium cut into chunks
- 4 cups chicken or vegetable stock
- 1/4 cup cilantro- leaves and stems roughly chopped
- 1/4 cup mint leaves, roughly chopped
Optional Garnish: cilantro, mint, yogurt or coconut milk, Urfa Biber ( chili flakes)
Instructions
- In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
- Add the salt, zucchini and curry powder. Sauté a few minutes more.
- Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
- Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
- Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
- Reheat to serve.
- Garnish with cilantro, mint,
Notes
Keeps in the fridge up to 4 days. Freezes beautifully.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 159
- Sugar: 7.7 g
- Sodium: 674.4 mg
- Fat: 9.1 g
- Saturated Fat: 6.3 g
- Carbohydrates: 14.6 g
- Fiber: 3.7 g
- Protein: 8.2 g
- Cholesterol: 0 mg
We had an abundance of summer squash from our crop share, so we doubled the recipe and used all 4 pounds! Everything fit well into a 6 quart Instant Pot, but we had to blend in batches before pouring it back in. Flavor and texture of soup is great! I love that it’s packed with veggies! I’ll try with some yogurt when serving to add creaminess, but coconut milk sounds even better.
Awesome! Glad you liked this one Elisabeth!
This soup is absolutely delicious! Love the ginger, cilantro and mint additions. I added one whole jalapeno…nice and spicy!
Perfect! Glad you liked it.
Is there a substitute for the coconut oil
Thank you
Angela b
Ps love zucchini
You can use ghee, avocado oil or any neutral oil you like for sautéing.
This soup is delicious! I gave some to friends and they said it was superb. I added a few carrots for Vitamin A, 1/4 cup of parsley and some okra, though of course it tasted great without those things as well.
Sounds great Sarah! Love your additions.
Very good way to utilize those gigantic garden zucchini. Very delicious soup!
Glad you enjoyed!
This was so easy to make! I didn’t have mint, but I topped it with yogurt and cilantro. I made a rye/pepper jack grilled cheese to dip in it. It was fabulous!
Perfect Ashley! Glad you liked it!
I made this Curried Zucchini soup yesterday and it was so good! I had it today…..cold, and it was delicious again! Thank you for your great recipes. They never disappoint!
So happy you enjoyed this!
Fabulous Sylvia with all the other countless vegan recipes I have made from your awesome collection.
Thank you!
I added fresh cut corn on the cob to the soup it screams summer!!!!!
Corn sounds great Kimberly!
Easy to make and deliciously satisfying to eat made as the recipe was written. I am not in the main a fan of zucchini but this goes on the keep and repeat list!
Great to hear Michele!
Another brilliant recipe. I love your marriage of fresh ingredients with fresh ideas, Feasting at home is my go-to site for great recipes that don’t take an age to produce.
Thanks Ann! So happy you are finding inspiration here. 🙂
Great soup, easy, simply and teasty.
Thanks
Glad you enjoyed!