Curried Zucchini Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.6 mg
  • Sodium: 550.3 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Curried Zucchini Soup calories by ingredient
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Emeril Lagasse's recipe with the fat content toned down Emeril Lagasse's recipe with the fat content toned down
Number of Servings: 4


    1 tablespoon olive oil
    1 cup chopped yellow onions
    1 teaspoon minced garlic
    2 teaspoons curry powder
    1/2 teaspoon salt
    Pinch cayenne
    2 pounds zucchini, trimmed and chopped
    3 1/2 cups vegetable stock
    1/2 cup nonfat milk
    Chopped cilantro, garnish


In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro.This soup may be served hot or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.

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