Curried Zucchini Soup

James Carrier

Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

Yield: Makes 5 cups; 3 to 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 57%
  • Protein: 5g
  • Fat: 8.7g
  • Saturated fat: 4g
  • Carbohydrate: 14g
  • Fiber: 1.9g
  • Sodium: 82mg
  • Cholesterol: 1.8mg


  • 1 onion (about 8 oz.), peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons olive oil
  • 1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
  • 1 can (15 oz.) chicken broth
  • 1 can (14 oz.) reduced-fat (light) coconut milk
  • 1 tablespoon curry powder
  • Salt and white pepper


  1. 1. In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
  2. 2. Transfer mixture to a blender; whirl until smooth.
  3. 3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Zucchini Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy