Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Zucchini Soup Recipe
    Lost? Site Map

    Curried Zucchini Soup

    1/2 Photos of Curried Zucchini Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    Yellow Billed Magpie's Note:

    From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
    2. 2
      Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
    3. 3
      Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
    4. 4
      Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
    5. 5
      Remove from heat. Stir in milk, yogurt and vinegar.
    6. 6
      Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
    7. 7
      Reheat gently or refrigerate for 30 minutes for a chilled soup.
    8. 8
      Garnish with a dollop of yogurt and sprinkled fresh herbs.

    Ratings & Reviews:


    Nutritional Facts for Curried Zucchini Soup

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.0
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.8 g
    Cholesterol 14.5 mg
    Sodium 658.3 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 4.9 g
    Sugars 10.0 g
    Protein 8.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites