Curried Zucchini Soup

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!

chopped summer squash, onion, jalapeno, garlic, and ginger on wood cutting board.

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.

wood spoon holding up sauteed aromatics above soup pot.

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.

simmered summer squash in soup pot with broth.

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.

curried zucchini soup ingredients in blender - simmered squash and broth.

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.

bowl of curried zucchini soup garnished with yogurt and fresh mint and cilantro.

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

two bowls of curried zucchini soup garnished with coconut milk and fresh herbs, next to jalapeño, ginger, herbs, spoons, napkins, and limes.

FAQs

How do you make zucchini soup less bitter?

Buy medium zucchini. Large zucchini typically have a bitter taste. If your soup does taste bitter, add something acidic like lemon juice or vinegar.

Should you salt and drain zucchini before cooking?

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.

How do I make homemade soup more flavorful?

We highly recommend using homemade vegetable stock. It adds so much more flavor than store-bought!

How do I enhance the flavor of zucchini?

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!