Curried Zucchini Soup with Red Lentils

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Soup

Cuisine Indian

Servings 4

Large soup pot or Dutch oven to sauté and simmer the ingredients evenly
Blender for pureeing the soup. An immersion (stick) blender works best for less cleanup, but a countertop blender will give you a smoother texture
Wooden Spoon or Spatula for stirring
Knife and Cutting Board for prepping the vegetables
Measuring cups and spoons accuracy matters, especially with spices

2 tablespoons olive oil – for sautéing
1 medium yellow onion chopped
2 cloves garlic minced
1 tablespoon fresh ginger grated
2 teaspoons curry powder choose a mild or medium heat depending on your taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric – not only adds flavor but also gives anti-inflammatory benefits
4 medium zucchini chopped (about 4 cups; can substitute with courgette if you’re in the UK)
1/2 cup red lentils rinsed
1 medium potato peeled and diced (for extra creaminess—this makes it a great potato zucchini soup)
4 cups vegetable broth
1 cup coconut milk – full-fat or light depending on how rich you want it
Salt and pepper to taste
Juice of 1/2 lemon – for a pop of brightness
Fresh cilantro or parsley for garnish
Chili flakes optional, for heat

Heat olive oil in your soup pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the curry powder, cumin, and turmeric. Stir continuously for about 30 seconds to 1 minute. Toasting the spices will deepen their flavor and create the aromatic base of your soup.

Add chopped zucchini, diced potato, and rinsed red lentils. Stir to coat everything in the spices. This layering of flavor at each step is key to getting that depth in the final soup.

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until the lentils and potatoes are soft and cooked through.

Once everything is tender, turn off the heat and use an immersion blender to puree the soup until smooth. If using a countertop blender, let the soup cool slightly, blend in batches, and return to the pot.

Stir in the coconut milk and let the soup warm through on low heat. Taste and season with salt, pepper, and lemon juice. The citrus adds a bright note that balances the creamy richness.