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Curried Zucchini Soup

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“I found this recipe years ago in a kitchen gadget catalog. It sounded good, with simple instructions, requiring only a handful of ingredients, and easy to clean up after. As per a review, I added a potato to the soup, it was an improvement, more creamy.”

Ingredients Nutrition

  • 1 large onion, peeled, halved lengthwise and cut into thin half moons
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder, to taste
  • fine sea salt, to taste
  • 1 potato, peeled, chopped (optional)
  • 4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
  • 4 cups chicken stock (vegetarian, substitute with vegetable stock)
  • sour cream (optional)


  1. In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
  2. Add potato, if using, and cook to soften (about 2 minutes).
  3. Add zucchini and cook until soft (4 min).
  4. Add stock and stir to blend.
  5. Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
  6. Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
  7. Season to taste.
  8. Serve with a dollop of sour cream.

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