By Liv Kaplan
Creamy Curry Zucchini Soup
6 steps
Prep:15minCook:30min
A creamy low-carb soup perfect for when you have an abundance of zucchinis to be used. Flavoured with a good curry paste, which does all the work for you, this simple soup is a great recipe to have in your back pocket.
Updated at: Thu, 17 Aug 2023 10:03:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
3
Low
Nutrition per serving
Calories155.9 kcal (8%)
Total Fat12 g (17%)
Carbs11.1 g (4%)
Sugars5.8 g (6%)
Protein4.2 g (8%)
Sodium1094.3 mg (55%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Heat olive oil in a large pot over a medium-high heat. Add in the leek and cook, stirring occasionally for 5 minutes.
Step 2
Add in the curry paste and allow it to cook off slightly, becoming fragrant, about 2 minutes.
Step 3
Add in the zucchini and toss.
Step 4
Pour in the chicken broth along with 250ml of water (optional depending on how thick you like the soup).
Step 5
Bring to a simmer, and use a wooden spoon or silicone spatula to ensure there is no curry paste sticking to the bottom of the pot. Simmer for 20 minutes, or until the zucchini is tender.
Step 6
Add in the coconut milk, then blend with an immersion blender until smooth. Season to taste with salt and pepper. Serve.
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Notes
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Bland
Makes leftovers
Never again
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