Creamy Curried Zucchini Soup

Bowl of Creamy Curried Zucchini soup.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 4
Best Season: Fall, Winter
Description

Roasting brings out the natural sweetness of zucchini, carrots, onion, and garlic, giving this Creamy Curried Zucchini Soup a wonderfully rich foundation. Curry powder, sage, a touch of cayenne, and freshly ground nutmeg add warmth and depth, while non-dairy milk creates a smooth, velvety finish without overwhelming the flavors of the vegetables. 

Fresh cilantro adds a bright finishing note, while toasted zucchini seeds make a deliciously crunchy garnish if you have them on hand. Cozy enough for a cool evening yet filled with garden-fresh goodness, this colorful soup is a wonderful way to turn an abundance of zucchini into something unexpectedly special.

Ingredients
  • 1 large zucchini (4 to 6 cups cooked zucchini)
  • 2 large carrots (chopped)
  • 1 medium yellow onion (quartered)
  • 2 large cloves of garlic
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1/2 teaspoon sage
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 1 cup non dairy milk
  • 2 tablespoons fresh cilantro (roughly chopped)
  • salt and pepper (to taste)
  • toasted zucchini seeds (garnish, optional)
Instructions
  1. 1

    Remove the ends of the zucchini, then quarter it.

     

  2. 2

    Drizzle the flesh side with olive oil and season with salt and pepper. Place all four pieces, flesh side down, onto a large baking sheet.

     

  3. 3

    On a separate baking sheet, place the chopped carrot, onion, and whole garlic cloves, and drizzle with two tablespoons of olive oil, sprinkle with a dash of salt and pepper, then toss to coat.

  4. 4

    Place both baking sheets in the oven and roast for 45 minutes to 1 hour, turning the carrots and onions halfway through.

  5. 5

    When the vegetables are fork-tender, remove them from the oven and set them aside to cool.

     

  6. 6

    Meanwhile, add the vegetable broth to a large soup pot, along with the curry powder, sage, cayenne, and nutmeg. Heat slowly over medium-low heat.

     

  7. 7

    When the zucchini is cool enough to handle, scrape out the seeds and set them aside, then scoop out the flesh of the zucchini and add it to the pot with the rest of the vegetables.

  8. 8

    Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

     

  9. 9

    Remove the pot from the heat and blend the soup until completely smooth using an immersion blender. If you don't have an immersion blender, you can use a classic blender in batches until the soup is completely smooth; cool it slightly before blending.

  10. 10

    Stir in 1 cup of non-dairy milk. Season with salt and pepper to taste.

     

  11. 11

    If you have reserved the zucchini seeds for garnish, place them in a skillet over medium-high heat with a teaspoon of olive oil and a pinch of sea salt. Cook just until lightly golden — about 1 to 2 minutes.

  12. 12

    Garnish with fresh cilantro, roasted zucchini or pumpkin seeds, and vegan cashew cream!

Nutrition Facts

Servings 4

Serving Size 2 cups (approximately)

Amount Per Serving
Calories 293kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 2.3g12%
Sodium 730mg31%
Potassium 1240mg36%
Total Carbohydrate 33.5g12%
Dietary Fiber 8g32%
Sugars 15g
Protein 7.3g15%
Vitamin A 620 mcg
Vitamin C 55 mg
Calcium 245 mg
Iron 3.2 mg
Vitamin D 0.7 mcg
Vitamin E 4.5 mg
Vitamin K 32 mcg
Vitamin B6 0.75 mg
Folate 115 mcg
Vitamin B12 0.3 mcg
Magnesium 85 mg
Zinc 1.5 mg
Selenium 3.5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creamy curried zucchini soup recipe, curried zucchini soup, zucchini curry soup
Read it online: https://sproutfulkitchen.com/recipe/creamy-curried-zucchini-soup/