Light & Refreshing Chilled Curried Zucchini Soup
This Light & Refreshing Chilled Curried Zucchini Soup is bursting with beautiful flavors.
Some of that was due to the overnight chilling. This soup started as a hot soup the night before. It wasn’t until the next morning when I went to the fridge to see what leftovers I could turn into breakfast that I discovered the full beauty of this soup.
And so it became Chilled Curried Zucchini Soup.
When the summer bounty yields baskets of zucchini I’m starving for new recipes. This chilled summer soup is so light and refreshing. The aromatics and fresh herbs pop with flavor making the zucchini shine. The curry powder adds a level of complexity without overpowering the dish. And when chilled all the flavors mellow slightly making this soup so smooth and delicious!
On a side note: this soup image was one of the very first to be published on the pages of Lemony Thyme. In fact, I used this image as a Logo for the first couple years. It’s still one of my favorites. I truly believe we eat with our eyes first and this picture makes me want to dive in with two spoons!
You might also love our souper easy blender Gazpacho Recipe! Another fabulous soup to celebrate seasonal produce and fantastic farmers market finds!
Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).
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All my best,
Chilled Curried Zucchini Soup
- 1 Tbl. olive oil
- 1 small onion diced
- 1 shallot diced
- 1 garlic clove minced
- 1 tsp. lemony thyme leaves finely chopped
- 1 tsp. sage leaves finely chopped
- 2 zucchini squash large dice about 3 cups
- 1 qt. vegetable broth
- 2 tsp. yellow curry powder
- Sea salt & fresh ground pepper to taste
- sour cream for garnish
- In a 2 qt. sauce pan, saute onion & shallot in olive oil over med low heat until onion is translucent. Then add garlic, thyme, and sage saute for 1 additional minute.
- Then add zucchini, broth, and curry powder and bring to boil. Reduce heat and gently boil until squash is tender but not mush. Add salt & pepper to taste.
- Puree soup with handheld immersion blender or in batches in traditional blender. Chill completely.
- Serve will dollop of sour cream. Garnish with Lemony Thyme leaves.