You are just 25 minutes away from a delicious bowl of curried zucchini soup! Yellow zucchini, curry powder, and chicken broth combine for the most flavorful zucchini soup recipe. The dish also is great to make-ahead and freezer-friendly.
Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
Easy zucchini soup with curry
While I enjoy a hearty soup packed with meat, pasta, and whatever else every now and then, what I really crave most of the time is a smooth, creamy, and light veggie soup.
My latest obsession is this curried zucchini soup! Curry powder infuses the soup with an underlying cozy warmth that pairs beautifully with the delicate aroma of zucchinis.
Zucchini soup is the perfect summer soup because fresh zucchinis are bountiful in the summer months. But also because those late August and early September nights can get chilly, and this zucchini soup with curry will keep you warm from the inside out.
And best of all, you really only need a few ingredients and about 25 minutes to prepare this delicious yellow zucchini soup, so you can whip it up any day of the week. We had it twice last month, which happens when you buy zucchini in bulk.
Reasons to love yellow zucchini curry soup
- Incredible flavors: Warm, spicy curry powder combined with zucchini, sauteed onions, + garlic. It’s so delicious you’ll be wanting to make this soup over and over again!
- Quick and easy: We’re talking a bunch of zucchinis, a handful of pantry staples, and just 25 minutes from start to finish. It’s the perfect dish for weeknight dinners!
- Great to make ahead: Prepare a big pot of this curried zucchini soup on Sunday, and you’ve got lunches sorted for the week. Or cook a double batch and freeze some for later.
I love this curried zucchini soup because it tastes delicious and is a great way to make good use of summer’s zucchini harvest. Let’s go over the ingredient list! See the recipe card at the end of the page for exact quantities.
- Zucchini: You’ll need approximately 6 medium zucchini or 8 small ones. I used yellow zucchini, but green ones are perfect too.
- Curry: Yellow curry powder is the key ingredient that takes this easy zucchini soup recipe to the next level. The aromatic spice mix is a huge flavor enhancer and provides brightness and warmth.
- Onions + garlic: Yellow or white onion and fresh garlic cloves build the flavor base for the soup and add a ton of depth to this tasty golden zucchini soup.
- Olive oil is needed to sauté the vegetables. Feel free to substitute butter.
- Chicken broth makes up the main liquid. Go for a low sodium version if you like to reduce the salt levels. You can also use vegetable broth or veggie stock to make vegetarian zucchini soup.
- Salt: Depending on how salty your broth is, you may need more or less. I like to wait until the soup is cooked before I tastethe soup and adjust the salt.
How to make curried zucchini soup
This part is rather simple, and summer zucchini soup takes less than 30 minutes from start to finish. And that includes the cooking time! Here’s the skinny:
Step 1: Sauté onion and garlic
- Heat the oil in a large, heavy-bottom pot or Dutch oven over medium-high heat.
- Add the onions, garlic, and curry powder and cook for 3 to 4 minutes until they look light golden brown.
Step 2: Sauté zucchini
- Add the zucchini and salt. Sauté for another 4 to 5 minutes.
Step 3: Bring to a boil
- Pour the broth into the pot. Cover and bring to a boil. Once boiling, reduce the heat to medium.
Step 4: Cook soup
- Cook the soup (with the lid on) for 10 to 14 minutes, or until the zucchini is very soft and tender.
Step 5: Puree
- Using a stick blender, whizz until smooth and well combined.
Step 6: Season
- Try the soup and season with more salt if needed.
Step 7: Serve
- Ladle the soup into bowls. If desired, swirl over a touch of sour cream.
- Garnish with a few zucchini slices and a sprinkle of curry powder.
- Serve warm or at room temperature. Enjoy!
How many does this serve?
My recipe cooks a pretty big pot of soup and will comfortably serve 6, or 4 with great appetites.
Curried zucchini soup tastes light and creamy at the same time! And it really comes together quickly when you have a few helpful tricks up your sleeve, so have a look at these:
- Medium-size zucchini: Small and medium-size zucchini are best for this zucchini curry soup recipe because they have the best flavor and texture. Very large zucchini are seedy and sometimes taste bitter.
- Garlic powder: You can use 1/2 to 1 teaspoon of garlic powder instead of the freshly minced garlic.
- Take your time sautéing the vegetables. This isn’t a step you want to rush. Sautéing browns the vegetables and caramelizes the onions and garlic, creating a more complex flavor and subtle sweetness.
- Blending: Be careful when blending the soup with an immersion blender as the soup can splatter.
- Adjust the texture. If your yellow zucchini soup isn’t thickening how you’d like, let it simmer uncovered for 1 o to 15 minutes. To think it out, add a little extra broth.
- Vegetarian: I like to use chicken broth as the liquid because it adds great flavor, but if you’re vegetarian or vegan, substitute that with vegetable broth.
- Creamy: For a creamy curry zucchini soup, stir through 3/4 cup / 185 ml heavy cream after pureeing the soup.
- Cheesy: To make a cheesy curried zucchini soup, mix 1 cup shredded parmesan cheese into the dish.
- Protein: This soup is an excellent use for leftover grilled chicken, ham, or turkey. Simply cut the protein into bite-sized pieces and stir it into the soup before serving.
What should your serve with your curried zucchini soup? We like to enjoy the soup with crostini or a crusty loaf of bread for dipping. A flavorful side salad is also a great compliment. You could also serve the soup with a big batch of cheesy cornbread.
How to store curried zucchini soup
Leftover curry zucchini soup should be refrigerated in a lidded pot or airtight container and enjoyed within 4 to 5 days. Reheat the soup on the stovetop or in the microwave.
Can you freeze curried zucchini soup?
Yes, you can freeze curried zucchini soup! First, let the soup cool completely, then pour it into a freezer-friendly container, label with the date, and freeze for 3 to 5 months.
When ready to eat, thaw the soup in the refrigerator overnight and heat until warmed through.
Making curried zucchini soup ahead of time
Zucchini curry soup is amazing to prepare ahead of time! It will actually taste better the next day because all the aromas have had time to really meld together.
This yellow zucchini soup will last for several days in the fridge, so feel free to make it entirely in advance if you’d like.
- 2 tbsp olive oil (or butter)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 lb / 1 kg zucchini, cut into chunks
- 4 cups / 950 ml / 32 fl oz chicken broth (or vegetable broth)
- 2 teaspoon yellow curry powder
- 1 tsp salt (or more to taste)
- Sauté onion and garlic. Heat the oil in a large, heavy-bottom pot or Dutch oven over medium-high heat. Add the onions, garlic, and curry powder and cook for 3 to 4 minutes until they look light golden brown.
- Sauté zucchini. Add the zucchini and salt. Sauté for another 4 to 5 minutes.
- Bring to a boil. Pour the broth into the pot. Cover and bring to a boil. Once boiling, reduce the heat to medium.
- Cook soup. Cook the soup (with the lid on) for 10 to 14 minutes, or until the zucchini is very soft and tender.
- Puree. Using a stick blender, whizz until smooth and well combined.
- Season. Try the soup and season with more salt if needed.
- Serve. Ladle the soup into bowls. If desired, swirl over a touch of sour cream. Garnish with a few zucchini slices and a sprinkle of curry powder. Serve warm or at room temperature. Enjoy!
Small and medium-size zucchini are best for this zucchini curry soup recipe because they have the best flavor and texture. Very large zucchini sometimes tastes bitter. You’ll need approximately 6 medium zucchini or 8 small ones. I used yellow zucchini, but green are perfect too.
There are serval ways you can blend this soup. I prefer pureeing the soup with an immersion/stick blender because it’s the most convenient way, and you can blend the soup while it’s hot right in the pot.
If using a blender, allow the soup to cool slightly before blending and whizz the soup in 2 to 3 batches, then return to the pot.
Reserve a few thin slices of zucchini to garnish the soup. You can also sprinkle your soup with a little curry powder and add a dollop of sour cream. The sour cream adds a touch of richness to an otherwise healthy soup. Feel free to use light cream instead or skip it altogether.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 1010mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 3g
More amazing vegetable soup recipes
Summer is filled with so much tasty produce! I’ve collected a few more of my favorite veggie soup recipes, so you are prepared for the season. They are absolutely delicious!