• Caralyn @ glutenfreehappytummy

    posted on June 22, 2012 at 9:40 am

    oh that sounds delicious! i love a good bowl of soup! and zucchini are so yummy right now!

    [Reply]

    Amy Reply:

    @Caralyn @ glutenfreehappytummy, Thanks, Caralyn! I love soup too – even though it’s triple-digit weather in Texas I can still go for soup. We stay inside where it’s a nice 73 degrees all day anyway. :)

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  • Sabrina M.

    posted on June 22, 2012 at 11:31 am

    Oooh, I have been on a curry kick lately and I LOVE chilled soups in the summer so this is definitely on my to-do list. You said it serves 6-8, but how much, quantity-wise would you say the recipe yields as written? I like to make soup at least a half-gallon at a time so that I have plenty to eat throughout the week and freeze the rest for “a rainy day”.

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  • Alta

    posted on June 22, 2012 at 11:39 am

    This looks so good and so easy! I pick up zucchini nearly every week, so I think I need to try this.

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    Alta Reply:

    @Alta, Update! I tried this last night! I used some yellow squash in combination with the zucchini in order to have enough, but it’s so easy and so delicious! I had it hot last night. Brought some leftovers for lunch today, and I’ll have to decide whether to warm it up or not. We’ll see. It is deliciously creamy!

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  • Maggie

    posted on June 22, 2012 at 11:52 am

    Mmmm, sounds delish! Lovely pics too :) xox

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  • Niky

    posted on June 22, 2012 at 11:54 am

    This soup sounds delicious! Any suggestions for a cashew substitute? I have a cashew allergy…

    [Reply]

    Noel Reply:

    Niky, I think canned coconut milk could be used in place of cashews — or any kind of milk you like, and decreasing the amount of water. Coconut milk and curry go well together. If you use another kind of nut rather than nut milk (like almonds…), you will have to blend the nuts with some water in a high power blender and strain off the milk using a nut milk bag or 3 layers of cheescloth. You can google how to make nut milk. I love cashews b/c they are a little sweet, and you don’t have to strain the milk from the solids.
    This recipe is delicious!

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    Niky Reply:

    Thank you so much for the advice! I am making this soup tonight for dinner with coconut milk!

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  • Chris Pedersen

    posted on June 22, 2012 at 12:44 pm

    This one’s a BIG keeper. Thanks, Amy!

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  • amy

    posted on June 22, 2012 at 2:00 pm

    yum! I can not wait to make this!!

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  • Alyssa | Queen of Quinoa

    posted on June 22, 2012 at 2:10 pm

    Heading to the farmer’s market tomorrow and will definitely be grabbing some zucchini – this soup sounds perfect! I’m planning to make zucchini pasta tonight. Good timing :)

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  • Pat @ Elegantly, Gluten-Free

    posted on June 22, 2012 at 7:23 pm

    This looks really tasty! I think I would need to use less curry powder, though, or else a different seasoning. My husband won’t eat curry seasoning at all. Maybe garlic and parsley?

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  • Cara

    posted on June 24, 2012 at 11:10 am

    Thanks so much for zucchini recipes. Your timing is perfect as I have an abundance of zucchini in my organic garden right now. It will be a treat to try something new with them.

    [Reply]

    Amy Reply:

    @Cara, I have never been able to get zucchini to grow. Can you believe that??? Last year my vines were prolific but never got any veggies. Do you have any tips?

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  • Cara

    posted on June 25, 2012 at 10:13 am

    My zucchini have full sun and I water every day or every other day depending on how hot it is and whether or not we have a damp morning. I don’t fertilize them, but my garden has good natural soil which drains well. Really I pretty much ignore them except to make sure they aren’t wilting from lack of water. Perhaps it’s my climate, I’m in Southern California in a rural area full of plant nurseries so growing conditions are ideal here. I have heard that over fertilizing can cause plant growth from excess nitrogen with no vegetables forming, and that temperature makes a difference in pollination. We have cool nights and mornings and it’s 70-80 during the day here.

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  • Bettie

    posted on June 25, 2012 at 12:15 pm

    Going to try this! Lots of zucchini in my garden this time of year. Also, going to try a Kind bar next time I’m shopping. Thanks!

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  • Noel

    posted on June 25, 2012 at 12:54 pm

    Yum! This is my new favorite soup! I made it as specified (except I’m not sure I added the same amount of liquid, maybe less since I could always add more), and it was perfect! Since my daughter is requesting broccoli soup, I’m going to switch the zucch for brocc next time. To one batch of the zucch soup, I added some cooked chicken, and that worked very well.
    I think the basic recipe could easily be tweaked to adjust herbs/spices to taste. But I loved the curry that was suggested. Thanks!!!

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  • InTolerant Chef

    posted on June 26, 2012 at 7:05 pm

    That bit of curry zing is perfect, yummo!

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  • skylor

    posted on June 28, 2012 at 8:54 am

    This soup sounds delicious. Do you know if asparagus blends the same way too? We have a ton of asparagus and it would be delicious to mix the too if the texture will still be right!

    [Reply]

  • Linnae

    posted on July 1, 2012 at 8:02 pm

    I can’t wait to try this soup!! I featured it on my Sunday Link Love!! http://ournourishingjourney.com/2012/07/02/link-love-6/

    [Reply]

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