Zucchini and Potato Curry Soup

Zucchini and Potato Curry Soup is a light, healthy meal with a big taste. It’s very easy to make and is perfect for the cold winter months.

Zach and I have been on the hunt for new dishes for this winter. Our big regular is stuffed pepper soup and, frankly, I’m getting tired of it (though I don’t think he ever will).

So he sent me a recipe for zucchini and potato curry soup. It was cheap, easy, and healthy. Sign me up! I made a few adjustments to it because, well…it needed them.

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Zucchini and Potato Curry Soup

• 1 tbsp onion powder
• 1/2 tsp salt
• 1 tsp garlic powder
• 2 tsps curry powder
• 2 cups water
• 2 cups chicken broth OR vegetable stock
• 3 medium zucchini, diced
• 1 russet potato, diced

Step 01: Place all of the ingredients into a large pot. Boil until the zucchini and potato are tender.

Step 02: Pour the contents of the pot into a food processor or blender. Pulse until smooth. If it’s too thick, add more water and pulse until blended.

Serve and enjoy!

That’s it. So easy!

Now, I’m not a fan of curry. At all. Zach, on the other hand, LOVES curry. So he was a HUGE fan of this. I thought it was pretty good, but it’s not something I’ll eat on a regular basis. If you want, you can freeze the leftovers and reheat them when you want.

As far as peeling the potatoes you can, but you don’t have to. Which is nice if you want something quick. The most time-consuming part of this recipe was waiting on it to cool so I could put it in the food processor. (Though if you’re not worried about spraying boiling water all over yourself, you can put it in the processor as soon as it’s done.)

For processing, I really recommend using something like a Ninja Master Prep. I have that and a regular food processor and the Ninja works better for soups, since it has more blades. (My other one is great for pie crusts and cookie dough. The Ninja isn’t because it’s just not powerful enough. You will definitely burn out the motor if you try.)

What’s your favorite winter soup?

Zucchini Potato Curry Soup

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Serves: 4 Prep Time: 10m Cooking Time: 30m

Ingredients

• 1 tbsp onion powder
• 1/2 tsp salt
• 1 tsp garlic powder
• 2 tsps curry powder
• 2 cups water
• 2 cups chicken broth OR vegetable stock
• 3 medium zucchini, diced
• 1 russet potato, diced

Instructions

Step 01: Place all of the ingredients into a large pot. Boil until the zucchini and potato are tender.

Step 02: Pour the contents of the pot into a food processor or blender. Pulse until smooth. If it’s too thick, add more water and pulse until blended.

Zucchini and Potato Curry Soup was last modified: May 22nd, 2017 by Chelsey