Curried Zucchini Soup

Photo: Tina Rupp


Serves: 6 (serving size: 1 1/2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes
Chill: 2 Hours

Nutritional Information

Calories 165
Fat 11 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 21 mg
Iron 1 mg
Sodium 667 mg
Calcium 107 mg


2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons curry powder
2 pounds zucchini (about 6), trimmed, coarsely chopped
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground black pepper
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro for garnish


1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. salt. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.

2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

3. Just before serving, whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.

Charles Pierce,


July 2013