Miniketo
ES

Keto Soups

Curried Zucchini Soup

There’s something deeply comforting about a bowl of velvety soup on a chilly evening. My keto curried zucchini soup is exactly that—smooth, aromatic, and surprisingly simple to make. With just a handful of ingredients, it transforms humble zucchini into a creamy, spiced delight. I often whip this up when I need a quick, nourishing low-carb meal that satisfies the soul.

15 min Prep time 30 min Cook time 45 min Total time 4 Servings 220 Calories
Curried Zucchini Soup

Ingredients

  • tablespoons extra virgin olive oil
  • large onion, halved and thinly sliced
  • tablespoon curry powder
  • sea salt to taste
  • small zucchini, halved lengthwise and cut into 1-inch slices
  • quart chicken stock

Instructions

  1. Step 1

    Start by warming the olive oil in a large pot over medium heat. Toss in the onion slices and sprinkle with curry powder and a pinch of sea salt. Cook, stirring occasionally, until the onion turns soft and fragrant—this takes about 5 minutes. The curry aroma that fills the kitchen at this stage is simply wonderful. Next, add the zucchini pieces and cook for another 5 minutes until they begin to soften. Pour in the chicken stock, crank up the heat, and bring everything to a rolling boil. Once boiling, cover the pot, lower the heat, and let it simmer gently for 20 minutes. The zucchini should be very tender. Remove from heat and let it cool slightly. Now, blend until smooth—I prefer using an immersion blender right in the pot for less cleanup, but you can carefully transfer batches to a standard blender. Blend until the soup reaches a creamy, velvety consistency. Taste and adjust salt if needed. Ladle into bowls and enjoy immediately.

Chef's Tip

I like to add a splash of heavy cream or coconut milk at the end for extra richness. A squeeze of fresh lime juice also brightens the curry notes beautifully. Just stir it in after blending, and garnish with fresh cilantro if you have it.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if it thickens. You can also freeze it flat in zip-top bags for easy thawing.

Variation Tips

For a heartier meal, top with crispy bacon bits or serve alongside a fresh arugula salad dressed in lemon vinaigrette. Swap the zucchini for yellow squash or add a handful of baby spinach before blending for extra nutrients. A dollop of sour cream or Greek yogurt adds tangy richness.

Frequently Asked Questions