Curried Zucchini Soup
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Cold Curried Zucchini Soup

A delicious summer recipe with a curry kick.  Refreshing when served cold.  I top the soup with a sprig of fresh mint before serving
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Servings: 6 servings
Author: Sheila May (via Hay Day)


  • 1/4 cup half stick of butter
  • 1 medium sweet onion chopped
  • 2 pounds small zucchini washed, trimmed but not peeled, and chopped
  • 1 tablespoon hot curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chopped fresh thyme
  • 2 cups well-flavored chicken broth
  • 1 1/2 cups best-quality plain yogurt
  • 1 1/2 cups light cream or half-and-half
  • Salt and freshly ground pepper to taste
  • Spring of mint as garnish optional


  • Melt butter in a large heavy saucepan.  Stir in onion.  Sautee over low heat until just transparent.
  • Stir in zucchini.  Sprinkle with curry, cumin and thyme and cook 1 minute while stirring. 
  • Stir in chicken brother and simmer until zucchini is tender still bright green.
  • Puree.  Chill completely (minimum 6 hours or preferably overnight).
  • Stir in yogurt and cream.
  • Season well with salt and pepper and garnish with a sprig of mint (optional).