Curried Zucchini Soup

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Fresh Soups

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 6 hr 0 min
Cook: 40 min
Total:: 7 hr 0 min

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Ingredients

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

Directions

In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.

Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.

To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

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Comments & Reviews

recipe Curried Zucchini Soup
Melissa Austin, TX 11-15-2009
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Nos gusto
Rated: 4 stars out of 5

Was really good. We like it with an extra dash of cayenne, but an excellent soup and zucchini recipe!
recipe Curried Zucchini Soup
Ashley Stamford, CT 01-18-2009
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Really Tasty
Rated: 5 stars out of 5

I was looking for something that I get at a cafe a lot and this was pretty close. I left out the curry though and substitued... skim milk for the heavy cream. Also before I pureed it, I scooped out some of the zucchini bits and put them back in after I pureed - so that there was a little bit of something to the soup. But over all this soup was really good! When I ate it I grated romano or parmesan cheese over it!! All I can say is so good. And I am making it again today! Enjoy. Read more
recipe Curried Zucchini Soup
Birgitt APO AE, NY 08-16-2008
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Best soup ever
Rated: 5 stars out of 5

This soup was very easy. I did add some chilli pepper to it. Everyone loved it. My husband (a soldier) and my son (6) ate... it like there was no tomorrow - both don't eat zucchini...... We are now looking forward to Pumpkin time so we can make Pumpkin soup.Read more
recipe Curried Zucchini Soup
christi la quinta, CA 07-13-2008
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Good soup
Rated: 5 stars out of 5

I, along with Vanessa in Sacramento, do not own a scale but suddenly had alot of large zucchini on hand - a gift from a... friend's garden. This recipe was one of a dozen zucchini recipes I chose to try. I diced (approx. 1/4inch) 2 cups of zucchini and the soup was fantastic. It had a delicate flavor. The consistency was more like a broth, so I'm sure that more zucchini would make it a thicker soup. I will surely make this again.Read more
recipe Curried Zucchini Soup
Vanessa Sacramento, CA 07-09-2008
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Zucchini from the garden!
Rated: 5 stars out of 5

I have a bumper crop of zucchini in my garden and this soup was a perfect use for it. Since I don't have a scale at home, I... wasn't quite sure how many zucchini to use. My soup turned out a little thin, but still super good. Next time (and there will be a next time), I'll use a little less stock and then add more to thin out after blending, if needed. Also, I'm going to try freezing after the blending step and then add the cream or milk when I thaw and reheat.Read more
recipe Curried Zucchini Soup
Anonymous 05-10-2008
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Delicious!
Rated: 5 stars out of 5

Can't get enough! Just be careful with the seasoning if you can't handle the heat.