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Mary Hunt’s Zucchini Curry Soup (Egg-Free, Gluten-Free, Nut-Free)

Posted on by Sarah Hatfield in Soup with 0 Comments
Mary Hunt’s Zucchini Curry Soup (Egg-Free, Gluten-Free, Nut-Free)
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I love zucchini. Alas, it is almost gone. So here is a fun way to use it up, most of which freeze well. From Mary Hunt’s Everyday Cheapskate column, here is her recipes for Zucchini Brownies and Zucchini Curry Soup. I’ve altered it to be dairy free, of course…
Serves: 4 to 6 servings

  • 1 tablespoon dairy-free margarine
  • 1 medium onion, chopped, about ½ cup
  • 1 small clove garlic, minced
  • 1 small carrot, shredded
  • 2 medium zucchini, sliced or chopped, about 1½ to 2 pounds
  • 2 apples, peeled, diced
  • 4 cups chicken broth
  • 2½ teaspoons curry powder, or to taste
  • salt, to taste

  1. In a large saucepan, melt the dairy-free margarine over low heat. Sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth and curry powder. Boil for 2 minutes.
  2. Reduce heat to low, cover, and simmer for 20 minutes. Purée the hot soup by transferring to the blender in small batches. Return to the saucepan and add salt and pepper to taste.

Nowheymama note: I might add more apple next time to make the soup even more kid-friendly. But the kids did eat it. Also, I just blended the soup in the pot with my immersion blender.

About Sarah Hatfield

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

View all posts by Sarah Hatfield →

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