When we think of versatile veggies, one of our all-time favorites is zucchini. Zucchini is a great substitute for not-so-gut-friendly foods, like pasta and potato chips.
But it’s not just a supporting character—zucchini makes a great star of the show. So in honor of soup season, we made this Coconut Curry Zucchini Soup to let zucchini shine in all its glory.
As a starchy vegetable, this humble squash soaks up the delicious savory coconut curry broth in this recipe like a charm. If you love curry as much as we do, you’ll be a big fan of this cozy spiced recipe.
This soup is a perfect weeknight dinner when you’re cleansing (or any other time!). We love whipping up a big batch and eating any leftovers throughout the week. It’s tricks like this that make cleansing and healthy eating a breeze!
This recipe is fast, easy and family-friendly (just go easy on the curry at first).
If you have a family, you’re familiar with the extra hurdles that come with eating well and feeding your family nutritious food that they’ll eat. But with practice, planning and keeping things simple, it can be done—we promise.
This soup is one of many recipes in the Conscious Cleanse library that are great for family meal planning. Check out our meal planning guide if you need an extra hand.
Check out the recipe for Coconut Curry Zucchini Soup below.
We hope you and your family enjoy this warming seasonal soup!
With love and zukes,
The Conscious Cleanse Team
Coconut Curry Zucchini Soup
Yield: 4 bowls
Ingredients:
- 2 tbsp coconut oil
- 1 small white onion
- 1-2 tbsp green curry paste, or to taste
- 1 can full-fat coconut milk
- 2 large zucchini, chopped (about 5 cups)
- 3 carrots, shredded (about 1 cup)
- 1 cup water, plus more if needed to thin
- Juice of one lime, plus one for garnish
- 1 tsp salt
- 2 cups cooked quinoa
- Handful of fresh basil, chopped, for garnish
Instructions:
In a medium saucepan over medium-low heat, melt the coconut oil. Add the onion and sauté until translucent and fragrant. Add the green curry paste along with one tablespoon of cream from the top of the coconut milk. Stir well and sauté for another minute.
Add the zucchini and carrots and sauté, until tender, about 5 minutes.
Add the remaining coconut milk and water. Bring to a simmer then remove from heat.
Season with the juice of lime and sea salt to taste.
Serve over a scoop of quinoa and garnish with basil and more lime juice and sea salt to taste.
If you liked this soup, we invite you to join our online community! When you sign up you’ll receive regular healthy lifestyle tips and new recipes. As a welcome-gift, we’ll send you our FREE Healthy Soups eCookbook for more of our favorite nourishing winter soup recipes.
Welcome! We’re so glad you’re here.
Yum! Is this cleanse friendly?
Yes!
I’m starting the cleanse this week and then proceeding with the 80:20 lifestyle! I want to make a grain-veggie soup to have on hand, this seems perfect to the season and I love curry. However, my girlfriend is allergic to quinoa, do you think millet would taste okay instead? I’ve never cooked with millet before but I’m trying to warm up to this grain, so tips on when and how to add it (cooked or uncooked?) would also be helpful. Thanks! Love, sab
Hi Sabrina, Yes millet or brown rice would be fine. And I would cook it separate from the soup and add it to the soup bowl once you’re ready to serve it. Enjoy. Yum!