Curried Zucchini Coconut Soup (gluten-free)

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Average Rating: 4.5 | Rated By: 9 users

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.

 

zucchini

 

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.

then…

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.

 

curried zucchini coconut soup

 

to serve…

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.

Ingredients

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

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

    2 Responses to Curried Zucchini Coconut Soup (gluten-free)

    • L miller July 5, 2021

      Is the lime juice added as a garnish?

      • Kristina July 5, 2021

        the lime juice is added for flavour, thank you

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