Curried Zucchini Soup Recipe

Quick Recipe Facts

Best with Sunkist® Lemons, Oranges
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More Information

Spice is the variety of life. The variety of fruits and vegetables in this savory Curried Zucchini Soup, deliver nutrients that help maintain health and vitality.


  • 1 medium onion, quartered and thinly sliced
  • 2 Tbsp. olive oil
  • 2 medium carrots, thinly sliced
  • 4 small zucchini, ends trimmed, cut into 1/2 inch slices
  • 1 as needed Sunkist® orange, grated peel
  • 1 Tbsp. curry powder
  • 4 cups chicken broth
  • 1 Sunkist® orange, juiced
  • Salt and pepper (to taste)
  • Plain yogurt
  • 1 Sunkist® lemon, cut in wedges

Instructions: (Makes 8 servings)

  • In large saucepan, gently cook onion in olive oil for 3 minutes. Add carrot, cook for 5 additional minutes.
  • Add zucchini, cook until tender. Add orange peel and curry powder, cook for a minute or two, or until very fragrant. Add stock; stir to blend. Bring to a simmer over medium heat.
  • Reduce heat, cover and simmer for 15 minutes. Remove from heat. Puree with blender, food processor or hand blender. Return to saucepan; add orange juice.
  • Stir thoroughly and season to taste. Serve with a dollop of yogurt and a lemon wedge.
  • 1 Cup of fruit and vegetables per serving
  • Color Group(s): Green, White, Yellow/Orange

Nutrition Information (per serving):

Per Serving: calories: 57.6, total fat: 1.5g, saturated fat: .3g, % calories from fat: 23%, % calories from saturated fat: 5%, protein: 3.7g, carbohydrates: 9.2g, cholesterol: 2.7mg, dietary fiber: 1.9g, sodium: 164.6mg

This Curried Zucchini Soup recipe is courtesy of Sunkist. Recipe was reviewed by Produce for Better Health Foundation (PBH) for Sunkist. All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.