Creamy Zucchini Soup
This creamy zucchini soup has a smooth texture and mild flavor, with a touch of curry for extra aroma. It is simple to prepare and takes about 30 minutes.
Updated : 30 October, 2026
Easy
About 20 min.
Ingredients
1
Zucchini
1
Carrot
1
Onion
100 milliliters
Heavy cream
300 milliliters
Water
1 tablespoon
Butter
to taste
Salt
to taste
Dry spices
to taste
Curry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose small young zucchini with tender skin and few or no developed seeds. If the zucchini are very small, use two. The proportions are approximate and can be adjusted to taste.
Step 2
Peel the onion and carrot and trim the ends from the zucchini. Cut all the vegetables into small pieces and place them in a saucepan. Pour in enough water or broth to just cover the vegetables. Bring to a boil, then simmer over low heat for 20–25 minutes, until tender. Season lightly with salt.
Step 3
Blend the cooked vegetables with an immersion blender until smooth. Add the curry powder, pour in a little heavy cream and return the saucepan to the heat. Bring just to a boil, then remove from the heat. Stir in the butter and pour the soup into bowls.
Step 4
Serve the creamy zucchini soup hot, with bread croutons if desired.
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