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

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.

Elisabetta47 January 11, 2009

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!

SmoochTheCook July 26, 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!

Allison_S June 02, 2008