Curried Zucchini Coconut Soup (gluten-free)
This gluten-free plant-based Curried Zucchini Coconut Soup is made primarily with zucchini and fresh tomatoes. The creaminess comes from coconut milk, and the zucchini soup is mildly spiced with ginger, garlic, and curry powder. For added zesty flavour, a splash of fresh lime juice.
This curried zucchini coconut soup takes only about ten minutes of prep time and another ten minutes of cooking time. The zucchini soup is rich and creamy, and very satisfying.
let’s start with the details…
To start, saute the garlic in olive oil until fragrant. Then add the spices zucchini and tomatoes. Finally, briefly stir fry everything to add extra flavour and soften the veggies.
Add the liquids; if you are following a plant-based diet, use gluten-free tamari sauce and vegetable stock. If you are ok with using fish sauce, you can also add chicken stock.
Cook the soup briefly for about five minutes. Now carefully transfer the soup into a blender or food processor and add the coconut milk and lime juice.
Pulse until you reach desired consistency and season with salt if needed.
Transfer the soup back to the pot and reheat.
Ladle soup into bowls and top with fresh basil if you wish, and maybe extra lime juice.
This naturally gluten-free curried coconut zucchini soup is low in calories and carbs, making this healthy soup a diet-friendly recipe.
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