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

    Curried Zucchini Soup. Photo by PaulaG

    1/5 Photos of Curried Zucchini Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Lalaloula's Note:

    This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a big cast-iron pot.
    2. 2
      Add curry powder and garlic. Saute until fragrant, but not too brown.
    3. 3
      Add vegetables and sautee for 2 minutes.
    4. 4
      Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
    5. 5
      Season with chili powder and salt and pepper.
    6. 6
      Using a hand-held blender puree to your liking adding more broth if you find it too thick.
    7. 7
      Serve with a nice crusty loaf of bread or any other item of your choice. ;).

    Ratings & Reviews:

    • on September 03, 2009

      45

      We just had this for lunch with toasted organic sourdough bread and enjoyed it very much thanks Loula. I tasted this and decided it was quite "warm" enough without adding any chilli powder (my curry powder already contains it). I gave it a rough blend, THEN added in the finely sliced scallions and reheated it all gently-this way they stayed nice and green. I served this with minted yoghurt and even if I had no yoghurt, I would serve this with mint as it really lifted the soup and gave it something extra.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2010

      55

      We really enjoyed this soup. The only change was to use a leek in lieu of the scallions. The recipe made quite a bit more than 4 servings. The soup was served with cheese toast for a wonderful dinner. I look forward to leftovers throughout the week.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2010

      55

      This is good. DD (toddler) loved it!!! I had to use canola oil because it's all I had! :| I used an extra garlic clove and Julie's Curry Powder Mix, which is a sweet curry powder. I added the spices to taste. I used a homemade vegetable stock for the vegetable broth.

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

    Read All Reviews (7)

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    Nutritional Facts for Curried Zucchini Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.0
     
    Calories from Fat 69
    37%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 32.0 mg
    1%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 5.6 g
    22%
    Sugars 3.8 g
    15%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    vegetable broth

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