Indian-Spiced Zucchini-Coconut Soup
Updated Nov. 16, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 1medium onion, peeled and chopped
- 2cloves garlic, peeled and chopped
- 4medium zucchini, cut into ½-inch dice
- 1teaspoon ground cumin
- ½teaspoon turmeric
- Pinch cayenne
- 1½teaspoons kosher salt
- Freshly ground pepper to taste
- 1½cups chicken broth, homemade or low-sodium canned
- ½cup unsweetened coconut milk
- 2teaspoons chopped fresh cilantro
- 2teaspoons chopped fresh mint
- ½teaspoon grated orange zest
- 1teaspoon grated unsweetened coconut
Nutritional analysis per serving (4 servings)
154 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 6 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Step 2
Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.
Private Notes
Comments
This was pretty good, and a nice way to use up some of the late summer garden bounty. My only complaint: I really wish the ingredient list was more specific about the amount of zucchini that should be used. What is a "medium" zucchini? I assumed a medium zucchini weighs around 6-7 oz., therefore I used a total of 25-26 oz. of diced zucchini for the recipe. However, with my garden zucchini that are difficult to catch at this small and tender stage, I only ended up using 2 1/2 zucchini total.
This is so good. I never make it with mint or cilantro since I rarely have these items around my kitchen. It’s the only way my children will invest zucchini which we are flooded with. Certainly taste for saltiness before serving as it can be bland like another person commented.
very bland add butter, chicken bouillon, salt and cayenne and then it's delicious might be good with curry paste instead of just curry
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