Creamy Curried Zucchini & Potato Soup
This Creamy Curried Zucchini & Potato Soup is a delightful blend of vibrant ingredients that come together to create a warm and comforting dish. I discovered this recipe years ago in a kitchen gadget catalog, and with a few enhancements over time, it has become a beloved staple in my kitchen. The addition of potatoes not only adds a wonderful creaminess to the soup but also makes it heartier and more satisfying. With just a handful of simple ingredients and easy-to-follow instructions, this soup is perfect for a weekday dinner or a cozy weekend lunch. Plus, cleanup is a breeze! Serve it with a dollop of sour cream for a rich finish that complements the spices beautifully.
N/A
Servings
93
Calories
8
Ingredients
Ingredients
onion
1 large (peeled, halved lengthwise and cut into thin half moons)
extra virgin olive oil
2 tablespoons
curry powder
1 tablespoon (to taste)
fine sea salt
to taste
potato
1 (peeled and chopped (optional))
zucchini
4 small (12 oz total) (trimmed, halved lengthwise, cut crosswise into 1 inch pieces)
chicken stock
4 cups (or vegetable stock for a vegetarian option)
sour cream
to taste (optional, for serving)
Instructions
1
In a 6-quart saucepan, heat the extra virgin olive oil over medium heat. Add the onion and curry powder, along with a pinch of fine sea salt. Cook while stirring for about 4 minutes or until the onion has softened and become translucent.
2
If using, add the chopped potato to the saucepan and sauté for an additional 2 minutes to begin softening it.
3
Add the zucchini to the pot and continue to cook for about 4 minutes, stirring occasionally, until all the vegetables are tender.
4
Pour in the chicken stock (or vegetable stock for a vegetarian option) and stir well to combine all the ingredients.
5
Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld together.
6
After simmering, remove the saucepan from the heat. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a countertop blender.
7
Season the soup to taste with additional salt and curry powder if desired.
8
To serve, ladle the soup into bowls and optionally top each serving with a dollop of sour cream for added richness.
Nutrition Information
3.5g
Fat
12.8g
Carbs
2.5g
Protein
2.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Curried Zucchini & Potato Soup?
It is a warm, comforting soup made with zucchini, potatoes, and curry spices, originally inspired by a kitchen gadget catalog recipe.
Is this recipe suitable for vegetarians?
Yes, it can be made vegetarian by using vegetable stock instead of chicken stock.
How many calories are in one serving of this soup?
This soup contains approximately 93 calories per serving.
What is the main fat source used in this recipe?
The recipe uses 2 tablespoons of extra virgin olive oil for sautéing the vegetables.
Can I make this soup without potatoes?
Yes, the potato is listed as an optional ingredient, though it helps provide creaminess and heartiness.
What type of onion should I use and how should I cut it?
Use one large onion, peeled, halved lengthwise, and cut into thin half moons.
How much zucchini is required for this soup?
You will need 4 small zucchini, totaling about 12 ounces.
How much curry powder is recommended?
The recipe calls for 1 tablespoon of curry powder, but you can adjust this to your taste preferences.
What kind of stock can I use for the base?
You can use either chicken stock or vegetable stock.
Is this soup considered healthy?
Yes, it is tagged as a healthy, low-calorie recipe with 2.2g of fiber per serving.
How long should I sauté the onions?
Sauté the onions and curry powder for about 4 minutes until the onions are softened and translucent.
How long does the soup need to simmer?
Once it reaches a boil, reduce the heat and simmer the soup covered for 20 minutes.
Do I need a blender for this recipe?
Yes, to achieve a creamy consistency, you should use an immersion blender or a countertop blender.
What is the carbohydrate count per serving?
Each serving contains 12.8g of carbohydrates.
How much protein is in this soup?
There are 2.5g of protein per serving.
What is the best way to serve this soup?
It is best served warm, optionally topped with a dollop of sour cream for extra richness.
Can I make this soup vegan?
Yes, use vegetable stock and omit the sour cream or use a plant-based alternative to make it vegan.
What size pot should I use?
A 6-quart saucepan is recommended for preparing this recipe.
Is this recipe difficult to make?
No, it is tagged as an easy recipe with simple instructions and a handful of ingredients.
How much fat is in a serving?
There is 3.5g of fat per serving.
Can I add extra salt?
Yes, the recipe suggests seasoning with fine sea salt to taste at the beginning and end.
How should the zucchini be prepared?
Trim the zucchini, halve them lengthwise, and cut them crosswise into 1-inch pieces.
Does the recipe include sugar?
No, the nutritional data indicates there is no added sugar in this recipe.
How many ingredients are needed in total?
The recipe requires 8 ingredients: onion, olive oil, curry powder, salt, potato, zucchini, stock, and sour cream.
What makes the soup creamy if there is no heavy cream?
The blended potato and zucchini create a natural creaminess without the need for heavy cream.
Is this soup spicy?
It has a warm flavor from the curry powder, but you can control the heat level by choosing a mild or hot curry blend.
How much fiber does this soup provide?
Each serving provides 2.2g of dietary fiber.
Can I use a countertop blender instead of an immersion blender?
Yes, just be sure to transfer the soup in batches and blend carefully.
How long does it take to sauté the potato?
The potato should be sautéed for about 2 minutes before adding the zucchini.
What tags are associated with this recipe?
Tags include soup, vegetarian, zucchini, curry, comfort food, easy recipe, creamy, and healthy.