DAIRY FREE CREAMY CURRIED ZUCCHINI SOUP

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This Dairy free Creamy Curried Zucchini Soup is really super velvety with a warm and spicy flavour.  Real comfort food soup.  I can assure you, you’ll be going back for seconds! LOL

Soups are a great one pot meal and with fuss free preparation.  You can be very creative with soups.  They can be made with almost anything you desire and have in the pantry.

This particular soup recipe is made even creamier by the addition of coconut milk which together with the curry, transforms the flavour into something incredible and super silky.  This Dairy Free Creamy Curried Zucchini Soup is full of flavour plus really healthy, and you won’t even notice!

If you’ve been following me for a while you know that my recipes are always dairy free and wheat free, and more often than not, gluten free.

However if adding full cream coconut milk is not your thing, just leave it out.  The soup is still great!

DO I HAVE TO USE COCONUT MILK?

No you don’t.  If you’d rather not use full cream coconut milk you can substitute it with another dairy free cream instead.

GIVE YOUR SOUP ADDED FLAVOUR

I usually like to quickly sauté the chopped scallions and sweet potato before adding the rest of the vegetables together with the broth.  It gives the soup more flavour.

Once the vegetables are cooked, allow to cool slightly and then just blend into a thick and creamy soup. 

It’s really that simple.

For more great soup recipes, check out these: Creamy Fennel & Leek Soup; Pumpkin Soup; Cream of Chicken Soup

Did you make this recipe?

Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives.  I’d really love to see what you make

Print Recipe

DAIRY FREE CREAMY CURRIED ZUCCHINI SOUP

By Alex – Serves: 6

Prep Time: 10 minutes – Cooking Time: 30 minutes

This Dairy free Creamy Curried Zucchini Soup is really super creamy with a warm and spicy flavour. Real comfort food soup. I can assure you, you’ll be going back for seconds! LOL

Ingredients

• 2 tablespoons extra virgin olive oil or coconut oil
• 2 large scallions or 1 onion
• 2 stalks celery
• 600g (1.3lbs) zucchini
• 5 cups chicken broth
• 200g (7oz) sweet potatoes
• 400ml (13.5fl oz) can full fat coconut milk
• 1 teaspoon curry powder
• Salt & Pepper
• Handful of fresh chives to decorate

Instructions

1

Wash, peel and roughly chop the zucchini and sweet potato. Set aside

2

Wash, peel and roughly chop scallions/onion, celery and place in a large saucepan with the extra virgin olive oil

3

Sauté lightly, then add the chopped zucchini and sweet potato. Mix well

4

Add the chicken broth. Bring to the boil and simmer, covered for about 15 minutes.

5

Uncover, add the coconut milk and curry and simmer for a further 15 minutes.

6

Remove from heat and allow to cool slightly before placing in blender.

7

Blend and transfer back into the saucepan

8

Season with salt & pepper to taste.

9

Serve with a sprinkling of freshly chopped chives. Simply delicious and soooo healthy!

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