Curried Zucchini Soup (Dairy-free)
A deliciously simple creamy zucchini soup with just a hint of curry powder. Perfect for using up those plentiful garden zucchini!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1 onion (diced medium)
- 2 teaspoons coarse salt (plus more for seasoning)
- 3 garlic cloves (minced)
- 2 teaspoons curry powder
- 1 ½ pounds zucchini (cut into 1 inch cubes)
- 1 medium russet potato (about 8 ounces, peeled and cut into 1 inch cubes)
- 1 tablespoon freshly squeezed lemon juice (plus wedges for serving)
- ⅓ cup sliced almonds (toasted, for serving)
Instructions
- 1
Heat oil in a large saucepan or dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
- 2
Add the garlic and curry powder and cook until fragrant, about 1 more minute.
- 3
Add zucchini, potato and 4 cups water. Bring to a boil and reduce to a simmer. Cover and cook until zucchini and potato are tender, about 12-15 minutes.
- 4
Puree the soup in a blender in two batches until completely smooth. Return the soup to the pot. Add lemon juice. Season to taste with salt and reheat over low. Serve with a lemon wedge and garnished with toasted almonds.