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    You are in: Home / Recipes / Creamy Curry Zucchini Soup Recipe
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    Creamy Curry Zucchini Soup

    Creamy Curry Zucchini Soup. Photo by Glori-B

    1/1 Photo of Creamy Curry Zucchini Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef Dudo's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 11, 2009


      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.

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    • on July 26, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Curry Zucchini Soup

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.4
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 613.8 mg
    Total Carbohydrate 59.0 g
    Dietary Fiber 8.4 g
    Sugars 7.0 g
    Protein 7.5 g

    The following items or measurements are not included:

    vegetable broth

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