Zucchini Curry Soup
I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt.
Zucchini Curry Soup
I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt.
Servings Prep Time
2servings 5min
Cook Time
40min
Servings Prep Time
2servings 5min
Cook Time
40min
Ingredients
Zucchini
Curry Sauce
Instructions
Zucchini
  1. First off, arrange the chopped zucchini in an oven safe baking tray and drizzle with olive oil.
  2. Then sprinkle with paprika, cumin and coriander.
  3. Season and roast in the oven (190 degrees Celsius) until soft – takes about 20 minutes.
Curry Sauce
  1. In a saucepan, add the cardamom pods, coriander seeds, paprika, turmeric and ground cloves on medium heat to dry roast.
  2. Leave on the stove until the aromas fill your kitchen – transfer the spices to a pestle and mortar and grind until fine.
  3. Add the butter (or coconut oil) to the saucepan and saute the garlic, ginger and chilli.
  4. Add the ground up spices and mix. Add the tinned tomatoes and the yogurt (or coconut cream) and simmer for 30 minutes.
  5. After this time, transfer the sauce to a food processor and blend until smooth.
  6. I also like to use a sieve for my sauce, this just get rid of the small pieces of the spices.
  7. Leave to simmer for 10 minutes more.
  8. Add the roasted and mashed zucchini to the sauce and serve with crusty bread and a green salad.