Zucchini Curry Soup

Five cups of chopped zucchini equals about 6 “baby” zucchinis, 2 to 3 medium sized ones, or 1 “jumbo” backyard garden variety.

Serves: 8Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 5 cups chopped zucchini
  • 2 onions, chopped
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 2 tsp. curry powder
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. cinnamon
  • 1⁄4 tsp. pepper
  • 1 tsp. packed brown sugar
  • 6 cups vegetable broth


  • In a soup pot, heat the oil over medium heat; sauté the zucchini, onions, celery, garlic, curry powder, salt, cinnamon, and pepper, stirring occasionally, for about 10 minutes until softened.
  • Sprinkle with the brown sugar and pour in the broth. Bring to a boil, then reduce to a simmer; cook, covered, for 20 minutes, or until the vegetables are very tender.
  • In blender or food processor, puree the soup, in batches, until smooth. Pour into a clean soup pot. Reheat, but do not boil. Season with more salt and pepper to taste.