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Chilled zucchini curry soup

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    Chilled zucchini curry soup Gluten Free Low Sodium

    Cool off with this chilled soup! It’s even got plenty of vitamin A for beautiful summer skin!


    2 tablespoons extra-virgin olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    2 1/2 teaspoons sweet or spicy curry powder
    2 pounds zucchini, roughly chopped
    1/2 cup grated carrot
    4 cups low-sodium vegetable broth
    3/4 cup light sour cream
    freshly ground black pepper, to taste
    6 sprigs parsley


    1. Heat oil in a large pot over medium heat. Add onion and sauté for 4 to 5 minutes or until onions appear clear. Add garlic and curry and cook, while stirring, for about 1 minute.
    2. Increase heat to medium-high. Add zucchini, carrots and broth. Stir. Bring to a simmer for 5 to 10 minutes, then adjust the heat to keep at a simmer for another 20 minutes. When vegetables are tender, remove from heat and let cool for 20 to 30 minutes.
    3. Using a blender, puree soup in batches. (Soup should be smooth.) Transfer to a large bowl, cover and refrigerate for at least 2 hours.
    4. Just before serving, whisk in sour cream and season with black pepper.
    5. Garnish with parsley. Enjoy chilled.

    Makes 6 servings

    Recipe contains: milk

    Carb choices per serving: 1/2


    This is a great make-ahead recipe! Make this soup according to the directions 1 to 2 days before, but wait to whisk in the sour cream and black pepper until just before serving. Remember to add the garnish, too!

    Nutrition Facts