Creamy Curry Zucchini Soup

Total Time
Prep 15 mins
Cook 30 mins

Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.

Ingredients Nutrition


  1. Fry onions, leak and curry in the oil, about 3 minutes.
  2. In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
  3. Add onionmix and cook another 5 minutes.
  4. Puree the soup either by hand or in a blender.
  5. Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
  6. Add salt to taste.
Most Helpful

5 5

Everyone who's facing the New Year's diet resolution and likes a little oomph in their food should try this soup. Topped with a nice grind of black pepper and cayenne, it's got bite and is surprisingly filling. Thanks.

5 5

This is the best tasting hideous soup ever! :D My family was NOT willing to even try a bite, which I assumed would be the case. Soooo, I kept out two hefty servings and froze the rest with help from the community. I did add salt after I tasted it, but that's me...I like salty dishes. I used 1 lb of zucchini and a little over 2 lbs of russet potatoes. Didn't add the leek, because I didn't have it. Thanks so much! I'm looking forward to having this again for lunch tomorrow!

4 5

I opted to use a potato smasher instead of a blender to puree the soup, which didn't result in the prettiest soup ever (but still very tasty). I left out the tsp. of salt, and added 3 tsp. of Mrs. Dash salt-free Herb & Garlic seasoning. The soup was still a little bland for my tastes, so I sprinkled some shredded cheddar cheese on top right before eating. Note: this recipe seems to make WAY more soup than just 4 servings. I have a ton of leftovers to last me all week. Thank you!