Are you ready to transform ordinary zucchinis into a creamy, aromatic culinary masterpiece that will tantalize your taste buds and impress even the most discerning food lovers? This dairy-free Curried Zucchini Soup is not just a recipe—it's a journey through vibrant Indian-inspired flavors that will transport you from your kitchen to the bustling streets of Mumbai with every spoonful. Packed with nutrition, bursting with exotic spices, and incredibly easy to prepare, this soup proves that healthy eating can be both delicious and exciting!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the zucchinis and onion into small, even pieces for uniform cooking. Mince the garlic cloves finely.
- In a large pot, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle in the curry powder and stir well to coat the onions and garlic. Cook for another minute to allow the spices to become fragrant.
- Next, add the chopped zucchinis to the pot and stir to combine with the onion and garlic mixture. Sauté for about 5 minutes, allowing the zucchinis to soften slightly.
- Pour in the vegetable broth, ensuring that the zucchinis are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 10 minutes, or until the zucchinis are tender and easily pierced with a fork.
- Once cooked, remove the pot from heat and let it cool slightly. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the can of coconut milk. Mix well until fully incorporated.
- Season the soup with salt and pepper to taste. If you prefer a thinner consistency, you can add a little more vegetable broth or water at this stage.
- Reheat the soup over low heat if necessary, but do not bring it to a boil after adding the coconut milk to preserve its creamy texture.
- Once heated through, ladle the soup into bowls and serve hot. Enjoy your delicious and creamy curried zucchini soup!
Tips
- Choose Fresh Zucchinis: Select firm, bright green zucchinis without blemishes for the best flavor and texture.
- Spice Management: Toast your curry powder briefly in the pot before adding other ingredients to enhance its aromatic qualities and release deeper flavors.
- Blending Technique: For ultra-smooth soup, blend in batches if using a countertop blender, and allow the soup to cool slightly to prevent steam pressure.
- Coconut Milk Trick: Add coconut milk at the end and heat gently to maintain its creamy consistency and prevent separation.
- Garnish Options: Consider topping your soup with fresh herbs like cilantro, a drizzle of olive oil, or toasted pumpkin seeds for added texture and visual appeal.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated, with flavors often improving after sitting for a few hours.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
