Curried Zucchini Soup (Dairy-free)

Curried zucchini soup in a bowl with a spoon and lemon

5 from 1 reviews

A deliciously simple creamy zucchini soup with just a hint of curry powder.  Perfect for using up those plentiful garden zucchini!



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


  1. Add the garlic and curry powder and cook until fragrant, about 1 more minute.

  2. 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.

  3. 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.


Adapted from Everyday Food:  Great Food Fast

Keywords: zucchini, curry powder, soup, easy, simple