Paula's Curried Zucchini Soup

This post was written by Anne R. Jan 25, 2017 in Recipes
Curry soup

A light and flavorful zucchini soup recipe with curry powder and apples.

•    1 medium onion, chopped, about 1/2 cup
•    1 small clove garlic, minced
•    1 small carrot, shredded
•    1 tablespoon butter
•    2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
•    2 apples, peeled, diced
•    4 cups chicken broth or vegetable broth if you want to keep it vegetarian
•    2 1/2 teaspoons curry powder, or to taste
•    salt to taste


  • In a large saucepan, melt butter over low heat; saute the onion, garlic and carrot slowly until onion begins to yellow.
  • Add zucchini, diced apples, broth, and curry powder.
  • Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes.  
  • Carefully puree the hot soup in the blender in small batches. Add salt and pepper to taste.
  • Serve soup garnished with cilantro or Italian parsley leaves.

Serves 4 to 6.

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