In 2007, I posted the recipe for my Mom’s Curry Zucchini Soup. My blog wasn’t even a year old yet. The soup was something my Mom made every year to start our Christmas Eve dinner. It’s a soup that I’ve been making since I called her up for the recipe one night in college. If you do the math, it’s been about 2 decades of making THIS SOUP that I never grow tired of.
Fast forward many years later and LOOK, MOM, YOUR SOUP IS IN A MAGAZINE.
Better Homes & Gardens is running a special Meal Prep issue right now and your girl has her own spread in it!
You can order a copy here if you can’t find it at your local newsstand.
My Mom would have probably shown my meal prep spread to all of the clerks and baggers while buying the issue in the grocery store. It was no secret how proud of me she was. She dropped my business cards wherever/whenever she could.
So, here we are. It’s 2020. Colder weather is upon us and I want soup. My oldest brother is vegan and I’m starting to cut down my dairy consumption waaaaaaaay down, so I adapted her curry zucchini soup recipe to accommodate us!
With the help of cashew cream, you wouldn’t really have any idea that it’s not heavy cream in the soup.
I don’t have to take a lactose pill to eat this soup anymore. YAY.
Life is all about adapting & adjusting to help keep the magic alive. Hooray for old + new recipes.
I love that my Mom’s recipes live on in other people’s kitchens. Her hard work making traditions in the kitchen has sure paid off!
Ingredients involved:
Sweat the onions with olive oil.
Add the thyme, garlic, zucchini and potatoes and cook until softened.
Meanwhile, blend the cashews with a cup of the vegetable stock.
In goes the curry, and stock.
Simmer!
Get that cashew cream ready.
Soup is ready to blend! I use an immersion blender
Blitzed! Time to add in the cashew cream.
I used some vegan butter to add a little depth at the end. Definitely use regular butter if you’re not trying to make it vegan. 😉
Soup is ready!
Serve it up!
Pull some croutons out of the oven.
BAM!
A bowl of soup that brings back so many happy holiday memories. Thanks, Mom!
Curry Zucchini Soup (Dairy Free)
makes 6-8 servings
- 1 large yellow onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 2 teaspoons curry powder
- 7 large zucchini cut into chunks
- 2 large yukon gold potatoes, cut into chunks
- 2 cloves garlic, chopped
- 1-quart vegetable stock, divided
- 1 cup raw cashews
- 2 tablespoons salted butter
- 1 teaspoon kosher salt
- fresh cracked pepper, to taste
In a large pot, saute onion in olive oil over medium-high until transparent, about 4-5 minutes. Add thyme, zucchini, potatoes, and garlic and cook until soft about 6-8 minutes.
Meanwhile, blend cashews with 1 cup of vegetable stock in a blender until smooth. Set aside.
Add curry and vegetable stock to the sauteed vegetables. Bring mixture to a boil and then reduce heat and simmer the soup for 15 minutes. Puree soup in a blender or use an immersion blender and blend until well combined. Add cashew cream and butter to the blended soup and blend until well incorporated and butter has melted. Season with salt & pepper to taste.
