Curried Zucchini Soup

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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What’s so special about this curried zucchini soup? You can eat it hot or cold. That’s right, it tastes great either way! Now that it is summertime, I don’t make soups as often as I do during the winter season. This zucchini soup is still on my regular menu because even if it is a very hot day, you can still enjoy it by eating it cold. The soup isn’t very spicy, but you can always add a kick to it by sprinkling in some cayenne pepper.

I love dipping a big slice of bread in it – I know, I am such a carbs addict!




  • 2 tbsp olive oil
  • 1 leek, finely chopped
  • 2 tbsp curry powder
  • 1 tsp chili powder
  • 4 zucchini, diced
  • 2 potatoes, peeled and diced
  • 4 cups vegetable broth
  • Pinch of cayenne pepper (if you want it more spicy!)


  1. Heat olive oil in a large pot over medium heat.
  2. Add leek and simmer for 5 minutes.
  3. Add spices and stir.
  4. Add the potatoes, zucchini and vegetable broth and bring to a boil.
  5. Boil for 25 minutes, then remove from heat and allow the soup to cool for 10 minutes.
  6. Add the soup to a Magic Bullet pitcher or cup and blend before serving.

Makes 6 cups