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!

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful. #zucchini #curriedzucchinisoup

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

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

The fresh mint and cilantro elevate the flavor giving the soup a fresh vibrant taste.

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

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!

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

Sautéing in coconut oil lends flavor and a slight sweetness that compliments the curry spice but you can easily substitute a neutral-flavored oil. 

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

 Veggie broth can replace chicken broth for a vegan alternative. Simmer until tender, and blend until smooth. 

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

Tip: Very Large zucchini can sometimes taste bitter.  We find medium-size zucchini to have optimal texture and flavor.

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

Garnish the soup with more herbs, yogurt or coconut milk and fresh chilies or chili flakes for extra heat. Here we are using Urfa Biber.

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

Hope you enjoy this simple, Curried Zucchini Soup. Such a beautiful way to use up the extra zucchini from the garden this season!

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful. #zucchini #curriedzucchinisoup

Have a great weekend and let us know how you like the soup in the comments below!

More zucchini recipes you may like:

 

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Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful.

Curried Zucchini Soup

  • Author: Tonia Schemmel | feasting at home
  • 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

Scale
  • 2 tablespoons coconut oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon ginger, peeled and grated or chopped
  • ½ to 1 jalapeño, seeded and chopped
  • 1 ½ 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
  • ¼ cup cilantro- leaves and stems roughly chopped
  • ¼ cup mint leaves, roughly chopped

Optional Garnish: cilantro, mint, yogurt or coconut milk, Urfa Biber ( chili flakes)


Instructions

  1. 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.
  2. Add the salt, zucchini and curry powder. Sauté a few minutes more.
  3. Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
  4. 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.)
  5. 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.
  6. Reheat to serve.
  7. 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

Keywords: zucchini soup, zucchini recipes, curried zucchini soup, vegan zucchini soup, vegan zucchini recipes

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Comments

  1. Hello Sylvia, I am a great fan of your recipes, pinned your quick and easy egg bites and curried zucchini soup, will use coconut milk in the recipe. I am searching for savoury, lactating friendly, heathy recipes, soon to be a new grand mother I would love to have your feedback and ideas.

    1. Hi Carole- and congrats. I would take a look at the vegan recipes category. You can always add meat to make them more hearty, but all are dairy free.

  2. I made this soup this morning and it is delicious. I don’t ordinarily use coconut oil but did for this recipe. It adds such a silky smooth texture. Love the faint hint of mint. I doubled the batch and glad I did. This is a terrific soup and I’ll definitely make it again.

  3. Wonderful soup, easy to make and incredibly delicious! Shared w my neighbor (as I have w other recipes of yours as he has a huge veggie garden, is very generous with it, and I always get such great results from your recipes). He thinks I’m a genius 😉!

  4. I really enjoyed this soup. Made it with green zucchini so my 6yo thought it looked like witch’s potion…esp when it was bubbling! Much improved by fresh cilantro and mint and extra sea salt. We like spicy so next time I would use more jalepeño.

  5. This recipe is absolutely delicious and well timed for the overflow of zucchini in our garden.My husband and I recently decided to improve our health and lives overall, and switched to a mostly vegetarian diet. Your website and your recipes have changed our lives and each one has been nothing but top notch! we highly enjoy perusing your site for our daily food planning. Thank you for sharing these wonderful recipes with us all 🙂

  6. Simple and easy with great flavor. Made it for lunch this week while hubby recovers from knee replacement surgery. We had plenty of zucchini in the garden and all the other ingredients (sans mint) on hand. I grated the zucchini and used an immersion (stick) blender. Texture was good with just enough kick from the jalapeno (used 1 whole), ginger, garlic and curry. Great idea for using up extra garden veggies. Thanks –your recipes are always delicious and healthy!

  7. Excellent timing – a terrific, easy ingredient, fast soup (you’ve just met most of my summer cooking criteria)! Just picked a monster zucchini from the garden (how DO we miss those, there’s only three hills!) It turned out to be 3 lbs, but I seeded it to use only the ‘good’ stuff. I didn’t have a jalapeño, so I used 1/4 tsp. chili powder. Also, added,1/2 cup low-fat sour cream at the end. This soup was so good – it’s going into the “zucchini-buster Hall of Fame”. Many Thanks!

  8. Hi,
    I just tried the soup today and it tastes delicious! I loved the mint and cilantro flavour.
    But my jalapeños was hot, so the soup was hot spicy too. It might me too much for my husband so I want to cool it a little, is it better to add some coconut milk or some cooking cream?
    Thank you!

  9. This was a winner at our home, the flavors blended so well together. I had it as written and my sweetie, who is more of a carnivore, tucked some poached chicken into his bowl. I cook a couple of organic chicken breasts in the instant pot each week for him to add to dishes as I cook with less meat. It keeps us both happy as do your adaptable recipes. He has learned as I have know Feasting recipes are great and have expanded our palate as we are not eating out only carry out from a few favorite restaurants until we get to the other side of COVId-19. Thanks for such great recipes and photographs.

  10. Made this last night. It was so quick and easy. Everyone loved it. I never would have thought to make a zucchini soup but will make this again. Added in a bit more curry powder. The mint really cools down the heat and gives it a nice flavor but isn’t overbearing. Thanks again for another winner.

  11. I made my own veggie stock but the soup feels weak- should I cook it down to make it thicker – your comments would be most appreciated.

  12. Absolutely gorgeous aromatic, warm and filing soup. Just what I needed for a lunchtime pick me up on this cool autumnal day in the UK. Packed with flavour and can’t wait to share with my vegan daughter.

    I look forward tot he honest and heartfelt words you share each week. Sylvia you resonate strongly with me (and I’m sure many). I appreciate that strength of vulnerability and gentleness you blend so well.

    Thank you 🙏🏻

  13. Very easy, great flavored soup! Love the cumin and jallapeno
    I didnt have a few ingredients… Made it with veg stock and used peanut oil. Didnt have ginger….or cilantro.. But stil liked it a lot. Had a lot of mint in garden so thats why tried recipe. Very easy and very good. Also, i simmered with all the veg stock and used immersion blender.
    I agree blender is dangerous for hot liquid. Immersion blender is essenial equipment for some soups.
    Thank you for recipe!!

  14. Dear Sylvia,

    Thank you for this beautiful recipe. I live in Australia, now moving into Summer, so this soup is perfect. I need to leave the beautiful heavy beef bone + root vege soups behind me, for now. I do love soups, so this will serve the purpose in-between on this opposite side of our shared globe.

    Thank you for your beautiful recipes. I made the shredded chicken this weekend, as I need to cook for the week ahead. It appealed to me that way.

    I also love the occasional personal note that you share. I read them and feel the warmth, the love that you put in to this.
    Thank you,
    Ren

    1. Thanks Ren, really appreciate this! Glad you liked the shredded chicken too. Yes, this is a great transition soup. 🙂

  15. Just got back from the store, got my zucchini, jalapeno and ginger. Standby for results…but…I already know it will be AWESOME! Have never made anything of your that wasn’t. Thanks! 🙂

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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