Curried Golden Zucchini and Carrot Soup
Prep time
Cook time
Total time
A lovely golden zucchini and carrot soup with curry - excellent silky texture, and flavors to die for.
Recipe type: soup
Cuisine: vegan
Serves: 4-6
  • 2 golden zucchini - cubed
  • 2 large carrots - cubed
  • 1 leek, only the white part, chopped
  • 1 large onion, chopped finely
  • 3 garlic cloves, peeled and diced
  • 1 potato - cubed
  • 1 teaspoon salt
  • 1 tablespoon curry (or make your own mix of ground cumin, ground coriander, ground turmeric, crushed red pepper flakes, mustard seeds and ground ginger)
  • 1 tablespoon olive oil
  • 6 cups hot water (or stock)
  1. Heat olive oil in a large soup pot on medium heat, add onions and leek, and saute till golden, stirring frequently to avoid browning - for about 8 minutes.
  2. Add the garlic, salt and curry, and mix well.
  3. Toss the zucchini, carrots, and potato into the pot, stir to coat with fat and spices, add a ladle of water, then saute for about 5 minutes.
  4. Add the rest of the water, bring to a boil, cover, and reduce heat to simmer. Let the veggies cook 25-30 minutes, until soft.
  5. Purée the vegetables and broth in a blender or food processor. Bring back to the pot and let heat through.
  6. Use your imagination to garnish: freshly chopped chives, lovage, parsley or fresh coriander. Drizzle some sesame seeds or sesame oil.
Recipe by Garden Super Heroes at