Curried Zucchini Soup
Cook Time: 20 minutes | Prep Time: 10 minutes | Total Time: 30 minutes
Description:
Looking for a unique and flavorful way to use up all those zucchinis in your garden? This Curried Zucchini Soup is the perfect solution. With its vibrant, spiced flavors and smooth texture, it can be served hot for a comforting meal or chilled for a refreshing summer treat. It’s quick and easy to prepare, and it can be made ahead of time, making it an excellent choice for busy weeknights or weekend gatherings. Whether served warm or cold, this soup is a delightful addition to your vegetable recipe collection.
Recipe Category:
- Vegetable
Keywords:
- Vegan
- Brunch
- Quick (Under 30 minutes)
- Stove Top
- Easy
- Inexpensive
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Curry powder | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Onion | 1 small, chopped |
| Zucchini | 2 medium, diced |
| Water | 1 cup |
| Raisins | 1/4 cup |
| Dried cranberries | 1/4 cup |
| Coarse salt | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 74.9 kcal |
| Total Fat | 4 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 159.4 mg |
| Carbohydrates | 9.9 g |
| Fiber | 2.3 g |
| Sugars | 4.6 g |
| Protein | 1.9 g |
Instructions
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Heat the Oil: Begin by heating the olive oil in a large pot over medium-high heat. The oil should shimmer, but not smoke.
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Add the Spices and Onion: Stir in the curry powder, ground cumin, garlic powder, red pepper flakes, and chopped onion. Mix well, making sure the onion gets evenly coated in the spices. Reduce the heat to low and cook for about 5 minutes until the onions are soft and translucent, stirring occasionally to prevent burning.
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Add Zucchini and Liquids: Add the diced zucchini to the pot, along with the water and any additional stock you may want to use (vegetable or chicken stock works well here). Increase the heat to medium-high and bring the mixture to a boil. Allow it to cook, uncovered, for about 10 minutes or until the zucchini is tender.
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Rest the Soup: Once the zucchini is tender, cover the pot and remove it from the heat. Let the soup rest for 5 minutes. This resting period allows the flavors to meld together.
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Puree the Soup: Using a hand blender or transferring the mixture to a food processor, blend the soup until it reaches a smooth, creamy consistency. Be careful when handling hot liquids to avoid splashing.
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Add the Raisins, Cranberries, and Salt: Stir in the raisins, dried cranberries, and coarse salt. The sweetness from the dried fruits adds a lovely contrast to the spiced soup. Blend the soup again briefly to incorporate these ingredients.
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Serve: The soup is now ready to serve. You can enjoy it hot for a cozy, warming meal or chill it in the refrigerator for a cool, refreshing dish during warmer weather. Either way, this soup is sure to impress with its delightful balance of flavors.
Servings: 4
Note: This soup can be stored in the refrigerator for up to 3 days, making it an ideal make-ahead dish. Reheat on the stove or in the microwave when ready to enjoy.
