Photo by: James Carrier

Curried Zucchini Soup

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

  • Yield: Makes 5 cups; 3 to 4 servings


  • 1 none onion (about 8 oz.), peeled and chopped
  • 4 none cloves garlic, peeled and minced
  • 2 teaspoons olive oil
  • 1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
  • 1 none can (15 oz.) chicken broth
  • 1 none can (14 oz.) reduced-fat (light) coconut milk
  • 1 tablespoon curry powder
  • none Salt and white pepper


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. Transfer mixture to a blender; whirl until smooth.

3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

Nutritional Information

Amount per serving
  • Calories: 137none
  • Calories from fat: 57%
  • Protein: 5g
  • Fat: 8.7g
  • Saturated fat: 4g
  • Carbohydrate: 14g
  • Fiber: 1.9g
  • Sodium: 82mg
  • Cholesterol: 1.8mg

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Curried Zucchini Soup Recipe