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Curried Zucchini Soup Recipe

Curried Zucchini Soup

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Fresh Soups

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on August 10, 2011

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    I think it is a different, but good soup. I put mine over pasta and it was great. However, if you do not like spice (and it is really not that spicy - just cut down cayenne pepper and bold flavor, you will not like this soup.

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  • on July 13, 2011

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    Nice light soup and pretty simple to make! Might try adding less cream + some greek yogurt next time just to make it lower fat. Definately prefer this cold!

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  • on March 17, 2011

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    This is a very easy recipe that you could use for any vegetable. You can basically guess on the measurements. I added more onion and garlic and almost no cream. I used about a half a cup of cream and some 1% milk and it was great. you don't need a full half cup. I also added a yellow squash with my zucchini just because its what my hubby bought at the store....very yummy and healthy! It tasted good cold but preferred it hot. I am not really a curry fan but I loved the flavors in this. I also added more hot pepper cuz I like the heat ....like I said you don't need to measure the ingrediants just throw it all in to your taste!

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  • on October 03, 2010

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    This is WEIGHT WATCHERS friendly! I didn't have heavy cream so I used evaporated milk. Four servings was only 1 point. This was so filling and a hearty. I had to share this with the Weight Watcher's community and Facebook community. Wow!

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  • on September 06, 2010

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    Great use for too much zucchini in the garden. I serve this soup with a toasted ciabatta roll and some melted cheese. It makes a whole meal. Delicious!

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  • on July 26, 2010

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    I have not been able to keep up with the large zucchinis produced by my son in his ample garden. I found this, and voila! two very large zucs are taken care of. I used chicken stock I had on hand, and half and half instead of cream. This is an awesome soup, hot OR cold, which makes it a winner for me. We enjoy curry, and the blend of all other seasonings was fantastic! Worth digging out the food processor for!

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  • on November 15, 2009

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    Was really good. We like it with an extra dash of cayenne, but an excellent soup and zucchini recipe!

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  • on January 18, 2009

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    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.

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  • on August 16, 2008

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    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.

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  • on July 13, 2008

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    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.

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