This easy, flavorful Curried Zucchini Soup is a simple way to use up an abundance of garden zucchini. Adapted slightly from the cookbook Everyday Food: Great Food Fast, I make this every summer because it’s quick, uses common ingredients, and produces a silky, dairy-free soup with a gentle curry bite.
- Short ingredient list—most items are pantry staples.
- Fast to prepare—you can start at noon and have lunch ready by 12:30.
- Creamy texture without dairy, thanks to blending the vegetables until smooth.
- A lively, unexpected flavor from a small amount of curry powder.
Curry Powder in Nordic Cooking
Although curry powder might sound exotic, it has long been used in Nordic cooking. Historical trade and travel helped introduce spices from the East, and curry has since become a familiar seasoning in many Scandinavian dishes. One well-known example is Danish remoulade, a mayonnaise-based sauce often flavored with curry and served on hot dogs and open-faced sandwiches (smørrebrød).
Don’t Forget the Salt
This soup is made with water rather than broth, so you control all of the seasoning. The recipe suggests 2 teaspoons of coarse salt during cooking, but always taste the finished soup and adjust the salt before serving—most preparations benefit from a final seasoning touch.
This Curried Zucchini Soup is a light, nourishing option for lunch or a simple supper. It’s an excellent way to transform garden zucchini into a satisfying, dairy-free dish.
Recipe
Curried Zucchini Soup (Dairy-free)
15 minutes
20 minutes
35 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced (medium)
- 2 teaspoons coarse salt plus more for final seasoning
- 3 garlic cloves minced
- 2 teaspoons curry powder
- 1 ½ pounds zucchini cut into 1-inch cubes
- 1 medium russet potato about 8 ounces, peeled and cut into 1-inch cubes
- 1 tablespoon freshly squeezed lemon juice plus wedges for serving
- ⅓ cup sliced almonds toasted, for garnish
Instructions
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Heat the oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and the coarse salt, and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
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Stir in the minced garlic and curry powder and cook until fragrant, about 1 minute.
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Add the zucchini, potato, and 4 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook until the vegetables are tender, about 12–15 minutes.
-
Working in batches, puree the soup in a blender until completely smooth. Return the soup to the pot, stir in the lemon juice, and taste for salt—adjust as needed. Reheat gently over low heat and serve with a lemon wedge and toasted sliced almonds.
Notes
Nutrition
| Carbohydrates: 23 g
| Protein: 8 g
| Fat: 14 g
| Sodium: 1182 mg
| Fiber: 6 g
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