James Carrier Photo by: James Carrier

Curried Zucchini Soup

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

Sunset MAY 2004

  • Yield: Makes 5 cups; 3 to 4 servings


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

Go to Full Version of

Curried Zucchini Soup Recipe