With summer soon upon us it is almost time for summer squashes. When my mom plants zucchini we are usually up to our ears it in by mid-summer. And I can only eat roast zucchini so many times before I am just sick of it. This chilled zucchini curry soup is the answer. A light, flavorful soup that is perfect for when the weather gets hot.
Curry goes terrific in just about everything and it is no different here. Mixed with thyme and the very mild flavor of the zucchini this soup is an excellent compliment to any dinner or can make a light meal on its on for when it’s just too hot to eat anything. Even when it’s not summer, the time is always right for a delicious soup.
I swapped out leeks for onions because there mild flavor doesn’t overwhelm the rest of the dish. While you can use a yellow onion I would definitely urge you to try leeks if you haven’t before. They do look intimidating and the checker at the grocery store may have to ask you what they are, but they are worth it. Just think of them like giant green onions. Leeks are a bit special and require a little rinsing. You can read about how to cut and clean them here.
Chilled or warm this soup hits the spot. Because it is made without any dairy it is also excellent to freeze leftovers for later. I like to freezer in 1-1/2 cup portions to pop out and take for lunch. All you have to do is let it defrost in the fridge or use the microwave to speed it along.
Tips for making Chilled Zucchini Curry Soup:
- Be sure to roast your leeks before adding the liquid ingredients. The caramelization will help add flavor and dimension to the soup.
- To speed up the cooling process place the container you have poured the finish soup into in a cool water bath. Basically you will place your Tupperware into a bowl of cold water to help bring the temperature down.
- Garnish with cilantro instead of parsley to add a little extra kick of flavor.
- 4 Medium Zucchini Diced
- 1 Leek Cleaned and thinly sliced
- 1 Tbsp Olive Oil
- 1 Tsp Curry Powder
- 1/2 Tsp Thyme Dried
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/2 Cup Full-Fat Coconut Milk Canned
- Pecans Optional Garnish
- Fresh Parsley Optional Garnish
- 4 Cups Vegetable or Chicken Stock
Clean and thinly slice leek. Dice zucchini into roughly 1" cubes.
In a heavy bottomed pot over medium heat, heat the oil and add the leeks or onion if preferred. Saute until lightly browned and softened.
Add zucchini, curry, thyme, salt, and pepper and mix to coat all ingredients with spices. Stir over heat for 1-2 minutes until fragrance from curry begins to release.
Add stock and bring soup to a boil. Once boiling, reduce heat to a simmer and let cook covered for 30 minutes or until all ingredients are soft.
Once all ingredients have softened carefully transfer soup to a blender. Be sure to vent the lid since the soup will be hot. Puree until smooth. Then add coconut milk to mixture and blend until combined.
Chill for at least 1 hour and serve with parsley, pecans, and a drizzle of olive oil as garnish. If preferred soup can also be served warm.
Coconut milk is referring to the milk that comes in a can. Be sure to purchase full-fat and use the thick white part to get a creamier consistency.
If you don't have leeks on hand you can substitute a finely diced medium yellow onion in it's place. Cook as directed in the recipe.
If you want this recipe to be completely homemade make your own chicken stock with my recipe here.
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