Curried Zucchini Coconut Soup – Naturally Gluten Free

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Average Rating: 4.5 | Rated By: 3 users

This easy to make tasty zucchini coconut soup is seasoned with curry and lime juice. Zucchini is low in calories making it a diet friendly soup.


  • 4 organic small size zucchinis or 2 medium size, peel and cut into 1-inch cubes
  • 1 Tbsp (15 mL) extra virgin olive oil
  • 3 organic garlic cloves, chopped
  • 1 Tbsp (15 mL) freshly minced ginger
  • 1 Tbsp (15 mL) gluten-free organic curry powder
  • ¼ tsp (1.25 mL) gluten-free organic cayenne pepper
  • 1 organic large tomato, chopped
  • 1 can (13.5 oz.) coconut milk
  • 1 Tbsp (15 mL) fish sauce
  • 3 cups (750 mL) gluten-free stock (vegetable or chicken)
  • Juice of one organic lime
  • Sea salt to taste
  • ¼ (60 mL) cup chopped fresh organic basil (optional)
  • Instructions

  • Sauté garlic in olive oil for one minute, and then stir in ginger, curry powder and cayenne
  • Add tomato and zucchini and stir-fry for two minutes
  • Add stock and fish sauce and bring to a low simmer and cook for five minutes
  • Transfer to a blender or food processor and add coconut milk. Process until you reach desired consistency. Transfer back into the soup pot and reheat. Serve with fresh basil

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