Curried Zucchini Bisque
Filled with fresh veggies, and aromatic spices, this dairy free soup is perfect on a chilly night.
Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.
Add remaining ingredients except herbs, and bring up to a boil. Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.
Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.

Curried Zucchini Bisque
Ingredients
- 2 Tbsp butter margarine or oil
- 1 onion chopped
- 1 cup chopped carrots about 4 carrots
- 2 tsp – 2 Tbsp curry to taste
- 6 cups chopped zucchini
- 1 cup corn optional
- 1 cup GF chicken stock or vegetable
- 3 Tbsp fresh Italian parsley or 1 tsp dried marjoram
- Salt and pepper to taste
Instructions
- Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.
- Add remaining ingredients except herbs, and bring up to a boil.
- Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.
- Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.
- For a creamier soup, add a dollop of sour cream to each bowl.
Notes