Creamy Curry Zucchini Soup

A creamy low-carb soup perfect for when you have an abundance of zucchinis to be used. Flavoured with a good curry paste, which does all the work for you, this simple soup is a great recipe to have in your back pocket.


Prep Time:

15 minutes

Cook Time:

30 minutes

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Creamy Curry Zucchini Soup

I’ve recently made the jump to having my fruit and vegetables delivered weekly, and I’m using a subscription box which is guaranteed local, fresh and certified organic. To put it lightly, I am absolutely loving it and can’t believe I never did it sooner. 

Every Tuesday morning I have a big box of beautiful vegetables at my door, and I get so excited to see what’s in it and plan some food for the week. My favourite part about it is that I know it’s seasonal. I don’t need to go searching in the supermarket for what is local and well priced. If it’s in my box, I know that it is the perfect time to eat that particular item. 

Naturally in Summer, zucchinis are plentiful – and it is one of my favourite vegetables! If people don’t like it, I know they just haven’t had it fresh, or it has been overcooked. Whenever I have an abundance of a particular vegetable, I like to make soup (even in the Australian Summer which some might think is a bit mad). 

Benefits Of Soup

Soup is great for:  

  • Using up any vegetables that need to be used 
  • Stocking up the freezer with meals that actually stay beautiful once frozen, therefore having a home cooked option on nights when I don’t feel like cooking 
  • Getting veggies and bone broth into my kids. My oldest, who is five, just loves soup and will eat almost any soup that I give to him. Zucchini he would never eat, but zucchini soup he will smash. I take this as a win and use the opportunity. 
  • Digestion! I find it really beneficial to give the digestive system a rest with soups. They are cleansing, good for the soul, and good for the gut. 
  • A source of bone broth! I’m a huge fan of incorporating bone broth into your diet, it is so healing. Although sipping on plain bone broth is not my favourite. So using it as the stock in a soup is wonderful, and it makes the flavour incredible. I mostly use Best Of The Bone concentrate, and occasionally I have homemade chicken broth (which I make after I roast a chicken).

What Makes A Healthy Curry Paste

WHat makes this recipe so easy (and tasty), is that I use a premade curry paste filled with flavourful aromatics. Unfortunately most store bought curry pastes are filled with vegetable oils. 

For a long time I left curry making for times when I had time and space to make my own paste. Until I found Church Farm General Store curry pastes and life changed forever. I am obsessed with these and will sing their praises forever! 


its a curry zucchini soup… added curry paste so i didnt have to add any spices, all the flavour is in the curry paste. I will be making again when i have a zucchini surplus. Yes i like lots of olive oil! #zucchinisoup #zucchinirecipe #souprecipe #makesoupwithme #healthyrecipes

♬ original sound – Liv Kaplan

They are fresh, homemade, free of nasty ingredients, and best of all taste unbelievably incredible. If you haven’t tried these, I urge you to. It is the only curry paste I will consume. 

Creamy Curry Zucchini Soup

A simple low-carb and dairy-free soup packed with zucchinis and fragrant curry paste.



Prep time:

15 minutes

Cook time:

30 minutes

  • 1 tbsp olive oil
  • 1 medium leek, white part sliced
  • ¼ cup green curry paste 
  • 6 medium zucchinis, sliced into chunks
  • 750ml chicken broth  
  • 250ml coconut milk, canned
  • Salt and pepper to taste
  1. Heat olive oil in a large pot over a medium-high heat. Add in the leek and cook, stirring occasionally for 5 minutes. 
  2. Add in the curry paste and allow it to cook off slightly, becoming fragrant, about 2 minutes. 
  3. Add in the zucchini and toss. 
  4. Pour in the chicken broth along with 250ml of water (optional depending on how thick you like the soup). 
  5. Bring to a simmer, and use a wooden spoon or silicone spatula to ensure there is no curry paste sticking to the bottom of the pot. Simmer for 20 minutes, or until the zucchini is tender. 
  6. Add in the coconut milk, then blend with an immersion blender until smooth. Season to taste with salt and pepper. Serve.
  • The best canned coconut milk is the Ayam brand. 
  • This is a great freezer stocker! Pour into individual glass containers, allow to cool completely without the lid. Then place the lid on and freeze. 
  • If I don’t have homemade chicken broth, I use Best Of The Bone bone broth concentrate. 
  • I use Church Farm curry paste for the best results. 
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