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    You are in: Home / Recipes / Curried Apple and Zucchini Soup Recipe
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    Curried Apple and Zucchini Soup

    Curried Apple and Zucchini Soup. Photo by yogiclarebear

    1/1 Photo of Curried Apple and Zucchini Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    yogiclarebear's Note:

    Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

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    Units: US | Metric


    1. 1
      Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
    2. 2
      Sprinkle in curry powder and salt and cook, stirring for one minute.
    3. 3
      Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
    4. 4
      Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
    5. 5
      Heat the soup again over low, stirring in the milk. Serve hot.

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    Nutritional Facts for Curried Apple and Zucchini Soup

    Serving Size: 1 (369 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 76.3
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.8 mg
    Sodium 748.8 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 2.8 g
    Sugars 7.8 g
    Protein 3.6 g

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