Curried Zucchini Soup

Lately, soups have become my go to for lunch, or even for breakfast on a cold winter morning. They are also an awesome way to sneak some extra veggies into my diet. 

After making up some zucchini noodles for another dish, I was recently left with several cores and a few extra squashes so I figured it was time to make up some soup. I love the Silky Zucchini Soup offered up by Melissa Joulwan in her book Well Fed 2, but was looking for a bit of a different flavour combo since I’d made hers several times already in the last few months.

At Christmas time I had stocked up on curry spices from Ace Curries to Go in Vancouver. Ace Curries makes a coconut curry powder that sounded like a nice place to start. My niece is living with us for a while and she’s not really into super spicy foods so the heat balance is just right, nice and warm but not screaming hot. 

This soup comes together really easily. Sautéed onions and garlic, chunks of zucchini, spice, broth and coconut milk. You can use any curry blend that you like, including just a nice curry powder, but I really like the ones from Ace Curries to Go.

It all goes into a pot to simmer till soft, blend – and you are done.

Tip – I love the convenience of coconut milk in a can but find that sometimes it can be really thick and gummy right out of the can, making it hard to use in a recipe where it is supposed to be liquid and you are only using a portion of it. To combat that, I transfer my coconut milk to a large Glasslock type container with a lid (that I purchased because my immersion blender fits perfectly into it), and then whisk it to make it smooth before using it. That way every portion is the same consistency. 

A handful of leftover zucchini noodles made a nice looking garnish but in reality wasn’t all that practical – these really are best eaten with a fork and made the soup sort of messy to eat.

Curried Zucchini Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Author: Mia Staysko

A quick and delicious soup featuring coconut milk and indian curry spices.

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Ingredients

• 1 Tbsp coconut oil
• 1 med onion roughly chopped
• 1- 2 cloves garlic minced
• 4 tsp Ace Coconut Curry spice or favourite curry blend
• 1 tsp cumin
• 1 tsp ground ginger
• 4 zucchini cores or whole medium zucchini cut into 1" pieces
• 1 C coconut milk
• 3 C chicken broth or bone broth

Instructions

1. Saute onion in coconut oil until soft, add garlic and sauté for another 2 minutes or so until soft
2. Add spices to the pan and stir until fragrant
3. Add zucchini and toss until spices are distributed
4. Add coconut milk and broth to the pan, give it a stir and allow it to come to a low boil
5. Reduce heat and simmer about 30 minutes until zucchini is soft
6. Puree with hand blender until smooth, or blend in batches in regular blender