This easy and delicious Curried Zucchini Soup is my way of trying to help you work through that garden zucchini that is quite likely piling up on your kitchen counter. This recipe is minimally adapted from the cookbook Everyday Food: Great Food Fast, and I've been making it every summer for several years now. I love it for many reasons:
- the short list of ingredients, most of which are things I'm likely to have on hand;
- it's quick and easy....I can think about this soup at 11:45 and be enjoying it for lunch by 12:30;
- the texture is creamy without the addition of any dairy; AND
- the surprisingly zippy flavor thanks to the addition of a little curry powder.
Curry Powder in Nordic Cooking
While it might seem exotic, curry powder is quite common in Nordic cooking and has been for some time. This likely goes back to the expansive travel and trade of the Vikings in the far east. Curry powder is found in a variety of Scandinavian dishes, one of the most notable being Danish Remoulade, the classic mayonnaise-based sauce that finds its way onto Danish Hot Dogs and a variety of open Nordic sandwiches (smørrebrød).
Don't Forget the Salt
Because this Curried Zucchini Soup is made with a base of water rather than broth, the only salt it contains is what you add to it. For that reason, it's important to make sure it is seasoned properly prior to serving. The recipe calls for 2 teaspoons of salt, but be sure to taste and season the soup with salt again at the very end. It will likely need some more.
I hope this delicious Curried Zucchini Soup finds its way onto your table sometime this summer! It's a great way to turn those garden zucchini into a quick and healthful lunch or light supper.
Curried Zucchini Soup (Dairy-free)
- 1 tablespoon extra-virgin olive oil
- 1 onion diced medium
- 2 teaspoons coarse salt plus more for 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 serving
- Heat oil in a large saucepan or dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
- Add the garlic and curry powder and cook until fragrant, about 1 more minute.
- Add zucchini, potato and 4 cups water. Bring to a boil and reduce to a simmer. Cover and cook until zucchini and potato are tender, about 12-15 minutes.
- Puree the soup in a blender in two batches until completely smooth. Return the soup to the pot. Add lemon juice. Season to taste with salt and reheat over low. Serve with a lemon wedge and garnished with toasted almonds.