Curried Zucchini Soup

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that’s widely available at specialty- food stores, but if you can’t find it, the soup stands on its own.


  • 2 teaspoon oil, olive, extra-virgin
  • 1 small onion(s)
  • 1 clove(s) garlic
  • 2 medium zucchini
    sliced into 1/4-inch half-moons
  • 1 tablespoon ginger, fresh
  • 1 teaspoon curry powder
  • 1/2 teaspoon Garam Masala
  • 3 cup(s) broth, vegetable
  • 1/2 cup(s) yogurt, fat-free plain
    or low-fat


  • 1

    Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes.

  • 2

    Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Purée soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.

  • Each serving is a generous 1 1/4 cup.
Nutritional Information Amount Per Serving
  • Calories90
  • Total Fat2.5g
  • Saturated Fat0g
  • Sodium540mg
  • Carbohydrates12g
  • Dietary Fiber2g
  • Protein3g
  • Cholesterol-
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