I love zucchini, and always take full advantage of the season. I steam it, sauté it, roast it, and of course, toss it in all types of recipes. This dairy-free curry zucchini soup has become one of our favorites. It’s healthy, loaded with produce, and my kids actually eat it!
Dairy-Free Curry Zucchini Soup for the Whole Family
Sarah shared this recipe with us way back in 2007. She adapted it from the blog Everyday Cheapskate by Mary Hunt. We’ve updated Sarah’s version here, and I have answers to some FAQs.
Can I Use Summer Squash instead of Zucchini?
Yes, any type of summer squash should work seamlessly in this recipe.
Should I Use Regular or Low Sodium Broth?
I always use regular, because I just end up salting more if using low sodium. But you can use regular, low sodium, or no salt added broth or stock. Just be sure to season adequately with salt and pepper. Soup truly needs salt for the flavors to pop.
What Type of Apples Should I Use?
Everyday apples like gala and honeycrisp are great in soups. I’d stick with medium size – not the minis or jumbos that are frequently sold. You could also go with golden delicious or even granny smith apples if you want more tart than sweetness. I would just avoid apples that tend to get mealy when cooked, like red delicious.
I’m Out of Curry Powder. What Can I Substitute?
Try our Homemade Curry Powder Recipe. When making it yourself, you can adjust the seasonings if you don’t have a couple of them on hand.
What’s an Immersion Blender?
It’s also called a stick blender, and is basically a mini blade blender on a hand-held stick that lets you puree right in the pot. The curry zucchini soup won’t come out quite as smooth as it would with a regular blender, but it’s convenient, cleaner, and avoids the risks of pureeing hot soup in the blender.
Can I Freeze this Curry Zucchini Soup?
Yes, it freezes well. You can freeze leftovers in a freezer-safe container or into cubes.
Special Diet Notes: Curry Zucchini Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, paleo, and optionally vegetarian.
- 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
- 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.
- 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.
- Reduce the heat to low, cover, and simmer the soup for 20 minutes.
- 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.
- Season the soup with salt and pepper.
For Truly From Scratch, Make Your Own Curry Powder!
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