Puréed Zucchini Soup With Curry Recipe (2024)

This is a comforting soup. No need for rice (in my opinion). I use vegetable broth and two pinches of cayenne. For a recent dinner party, I thinly sliced zucchini, tossed in a little sea salt and olive oil, and broiled until brown, flipped, repeat. The toasty flavor comes through and the crunch adds a nice texture. But when it's just me and the hubs, I usually just serve it in cappuccino mugs to drink it.

I like zucchini soup, and make a pretty similar version, except with no rice: I discovered that putting the soup in my high speed blender makes it very creamy. And I add some raw spinach to the blender, to make the soup a vibrant green. With the addition of some fresh basil, this is really wonderful. Another way of giving body to soups without adding carbs is to add some avocado to the mix.

Zucchini soup is never thrilling, but this one is actually pretty good. Used Penzey's hot curry powder, and that helped.

This is so easy to make, especially when you have extra zucchini on hand. If there are leftovers, the soup is also good chilled the next day. Light but filling, so serve smaller portions if it's part of a multiple-course meal!

Great variety on zucchini soup. The curry certainly adds a unique dimension to the soup--not something to make if you are looking for the zucchini flavor to shine on its own, but a nice warm taste.

I was surprised how delicious this came out, particularly since i used water instead of stock ('cuz I had none). I also added some slivered basil before serving, mostly because it's summer, I had some, and fresh herbs make things better. I bet it'll be even better tomorrow.

Yummy soup! I did use yellow squash instead of zucchini and left out the rice:). So delicious and will make again. Also, topped it off with some roasted coriander seeds, lemon zest, malden sea salt and some chopped cilantro!

A colorful soup, with velvet texture. Ingredients in right proportion. Flavours in harmony. Great choice!

Tried this soup tonight. It tastes absolutely divine. Perfect for a summer evening. Thank you for including this recipe. It's a real treat!

Excellent. Easy and delicious. I cut down on the curry just a little and added some cumin, turmeric and smoked paprika in its place.

I used a potato instead of rice as the starch binder. It helped thicken up the soup a bit more. And I used an immersion blender to puree. Less clean up.

I added some fresh dill at the end of cooking and it really woke the soup up. I know some folks didn’t like the rice, but my dairy-sensitive friends loved it. It had a creamy texture without the cream. I’ll be using that trick for other veggie soups, too.

Very tasty! It was much thinner than I was expecting; I think next time I make it I'll add another pound of zucchini, or maybe reduce stock to 4 cups.

I did not have lemons so I used the juice of 2 limes- worked find. I also added a dollop of unflavored yogurt and drizzled with lemon olive oil as a garnish. I did not do the zucchini slices- work night and ran out of time!

I don’t own an immersion blender, so I simply cooked the zucchini down until mushy before adding the water (but after sautéing the onion). This worked great. The soup is delicious and incredibly soothing! Will definitely make again.

This soup has no business being so delicious. I used zucchini I had frozen from last years garden (grated) and it turned out just fine.

I used chickpeas instead of rice to add protein and it worked out. This is a very delicious and healthy recipe especially with the chickpeas. I think it affects the texture but I enjoyed it. I also added garlic salt and Back of the Yards seasoning.

I threw in a bit of broccoli that ‘needed eating’ on top of yellow and green zucchini. Fantastic.

I made this soup according to the recipe except that I sauteed the zucchini for an extra 5 minutes on medium low so it took the raw edge off. I used the basmati rice and am glad. It gave the soup the nice aroma of basmati rice.I will make it again.

Made this for dinner tonight and GOSH it was good! My curry powder was hotter than I had expected, so I stirred in some apple juice to calm things down a bit. I garnished not with zucchini but with curried cashews and some micr0cress. Folks had seconds.

I was rather surprised how good this soup turned out as it was sort of blah when I tasted it before adding the lemon and extra black pepper. Those two last ingredients really made the difference, blah to delicious. I only had one teaspoon of curry powder so I substituted with some garam masala and zaatar. Also, I had no basmati and used long grain brown rice, however, I agree with others that the rice probably isn’t necessary. I will surely make this soup again.

Delicious - my children even loved it - I added a veggie dashi powder to emulate veggie broth, which gave it added umami, used Meyer lemon, and served with croutons made from sesame sourdough bread pan fried in olive oil. Great even without the fresh sliced zucchini and chives.

So delicious, healthy and easy with an immersion blender. My whole family loved it. Easy enough for a weekday meal!

This soup was pleasant enough, but after making it I’m surprised it got five stars. I added a can of white beans at the end to give the soup protein and serve it as an entree. I think to make that work better next time I will add a little extra curry powder and lemon juice.

And I left out the rice - doesn’t need it and somehow think it wouldn’t improve it since it’s light and delicious without it.

Amazing how good this soup is given that it has no butter, milk or cream. Added an extra teaspoon of curry powder and some chopped sage and flake salt on top. Really delicious.