Anti-Inflammatory Turmeric Zucchini Soup




Yield 4-6 Servings



Step #1: In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry or turmeric powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.

Step #2: Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.

Step #3: Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the coconut milk. Simmer for 3 minutes.

Step #4: Adjust the seasoning, to taste. Serve garnished with the cilantro.

Note: This soup can also be served cold. If desired, simply refrigerate for 4-6 hours, until well chilled.


***The nutrition info for this recipe is based on the linked ingredients above**  

Courses Side Dish

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 170

% Daily Value

Total Fat 12 g


Total Carbohydrates 8 g


Dietary Fiber 2 g


Sugars 3 g

Protein 9 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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