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+ servings

Curried Zucchini Bisque

Marla Hingley
Thick, rich and filled with aromatic flavor.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • 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


  • 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.


Makes 4-7 cups, depending on thickness desired
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