Curried Zucchini Chowder

Warm up with a bowl of creamy, flavor-packed Curried Zucchini Chowder—a heartwarming fusion of fragrant spices and wholesome vegetables, perfect for cozy evenings. This vibrant soup combines tender zucchini, sweet carrots, and golden corn, simmered to perfection in a velvety coconut milk base infused with curry powder, cumin, and turmeric. A hint of fresh ginger and a splash of lime juice brighten the flavors, while optional red chili flakes add a gentle kick. Quick to prepare in just 45 minutes, this rich, plant-based chowder is as satisfying as it is nourishing. Serve it with crusty bread or a crisp salad for a delightful, fuss-free dinner that’s sure to impress. Whether you’re seeking a gluten-free, vegetarian comfort dish or simply looking to elevate your soup night, this easy zucchini curry chowder has everything you crave.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 medium zucchini, diced
• 2 medium carrots, diced
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon red chili flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups corn kernels (frozen or fresh)
• 2 tablespoons fresh cilantro, chopped
• 1 medium lime, juiced

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the diced zucchini and carrots to the pot and stir well to coat with the aromatics.

Step 5

Sprinkle in the curry powder, ground cumin, turmeric, and chili flakes (if using). Stir the spices into the vegetables and cook for 2-3 minutes, allowing the flavors to deepen.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low and let the soup simmer for 15 minutes or until the vegetables are tender.

Step 8

Use an immersion blender to blend the soup to your desired consistency (you can blend it completely smooth or leave some chunks for texture). Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.

Step 9

Stir in the coconut milk, corn kernels, salt, and black pepper. Let the chowder simmer for an additional 5 minutes to heat through.

Step 10

Taste and adjust seasonings as needed. Add more salt, pepper, or chili flakes if desired.

Step 11

Remove the pot from heat and stir in the fresh cilantro and lime juice.

Step 12

Serve the chowder hot, garnished with additional cilantro or a drizzle of coconut milk if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2766.1g)

Amount per serving	% Daily Value*
Calories	1284.4

Total Fat 44.3g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7930.3mg	0%
Total Carbohydrate 207.8g	0%
Dietary Fiber 34.4g	0%
Total Sugars 87.1g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 410.4mg	0%
Iron 18.9mg	0%
Potassium 5718.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 11.5%

Carbs: 59.8%