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Curried Zucchini Coconut Soup (gluten-free)

Published: August 24, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Beginner
Cook Time Cook Time 10 Minutes
Serves Serves 4
Curried Zucchini Coconut Soup (gluten-free)
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Average Rating: 5 | Rated By: 4 users

This gluten-free vegetarian delicious zucchini soup is made with coconut milk and seasoned with curry and lime juice.  Zucchini is low in carbs and calories making this a diet friendly soup recipe.

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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
  • 3 cups (750 mL) gluten-free stock (vegetable or chicken)
  • Juice of one lime
  • Sea salt to taste
  • ¼ (60 mL) cup chopped fresh basil (optional)

    • 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. Blend until you reach desired consistency. Transfer back into the pot and reheat. Serve with fresh basil


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