Coconut Curry Zucchini Soup

It’s the height of zucchini season and for those of us with a veggie garden (or a nice neighbor who likes to share), we’ve got “zukes” (and “cukes” for that matter) coming out of our ears!

Zucchini bread, zucchini noodles, zucchini chips, zucchini on the grill, roasted zucchini…these are all ways I love zucchini.

But what else is there?

That was the question I asked myself this week as I pondered my meal plan.

Keep in mind that (maybe like you) I’m cleansing, the family is not, and the kids have after school activities galore, making family mealtime even more of an obstacle.

There are a lot of hurdles when it comes to eating well and feeding your family nutritiously, but with practice, planning and keeping things simple – it can be done.

And hopefully recipes like this one help take the guesswork out of it.

Check out the recipe for Coconut Curry Zucchini Soup below.

This recipe is fast and easy, family friendly (just go easy on the curry at first), and best of all, it helps use up some of the zucchini overflow that’s bursting from the garden right now.

I hope you and your family enjoy this warming seasonal soup!

With love and zukes,


Coconut Curry Zucchini Soup

Yield: 4 bowls


  • 2 TB. coconut oil
  • 1 small white onion
  • 1-2 TB. 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

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.

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Showing 4 comments
  • Dana Morton

    Yum! Is this cleanse friendly?

  • Sabrina Bonfonti

    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

    • Jules Peláez

      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!

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