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Zucchini and Curry Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 medium zucchini chopped
  • 1 tablespoon curry powder
  • 3 cups low-sodium vegetable broth
  • 1/2 cup light coconut milk
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat coconut oil in a large pot over medium heat and sauté onion until softened, about 5 minutes.
  2. Add garlic, curry powder, and cumin, stirring constantly for 1 minute until fragrant.
  3. Add chopped zucchini and vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until zucchini is very tender.
  4. Use an immersion blender to puree soup until completely smooth, or carefully transfer to a blender in batches.
  5. Stir in coconut milk and heat through for 2-3 minutes, then season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro if desired.