Dairy-Free Curry Zucchini Soup
 
Prep time
Cook time
Total time
 
You can add another apple to make this soup even more kid-friendly, but my kids ate it up as is! The recipe is adapted from one of my favorite bloggers, Mary Hunt.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 small carrot, shredded
  • 1 garlic clove, minced
  • 2 medium zucchini, sliced or chopped (about 1½ to 2 pounds)
  • 2 apples, peeled, cored, and diced
  • 4 cups vegetable broth or chicken broth
  • 2½ teaspoons curry powder, or to taste
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Heat the oil in a large saucepan over medium-low heat. Add the onion, carrot, and garlic, and saute until the vegetables are softened and the onion begins to yellow.
  2. Stir in the zucchini, apples, broth, and curry powder. Turn the heat up to medium and bring the soup to a boil. Let it boil for 2 minutes.
  3. Reduce the heat to low, cover, and simmer the soup for 20 minutes.
  4. Purée the hot soup with an immersion blender, or let it cool a little, and puree it in batches in your blender. If using a blender, remove the center piece in the lid, and cover it with a towel while blending to allow steam to escape.
  5. Season the soup with salt and pepper.
Nutrition Information
Serving size: ¼ recipe Calories: 140 Fat: 5.3g Saturated fat: 1g Carbohydrates: 18.3g Sugar: 11.9g Sodium: 783mg Fiber: 3.3g Protein: 6.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-curry-zucchini-soup