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. Video!
Velvety Curried Zucchini Soup gets a lovely hit from the synergy of yellow curry powder, ginger, jalapeno and mint, delighting your palate with a touch of tangy heat and a smooth creamy texture.
Even though the ingredients are simple, there is something rich and deeply comforting about this soup.
Curried Zucchini Soup | Video
The fresh mint and cilantro elevate the flavor giving the soup a fresh vibrant taste.
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!
Sautéing in coconut oil lends flavor and a slight sweetness that compliments the curry spice but you can easily substitute a neutral-flavored oil.
Veggie broth can replace chicken broth for a vegan alternative. Simmer until tender, and blend until smooth.
Tip: Very Large zucchini can sometimes taste bitter. We find medium-size zucchini to have optimal texture and flavor.
Hope you enjoy this simple, Curried Zucchini Soup. 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:
- Zucchini Fritters with Feta and Dill
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Zucchini Cornbread
- Baked Zucchini with Garlicky Parmesan Breadcrumbs
- Zucchini Lasagna Roll-Ups with Spinach & Basil
- Quick & Healthy Zucchini Basil Soup
- Kung Pao Zucchini