Turmeric Zucchini Soup

A light and tasty zucchini soup with lemon, turmeric, cayenne and ginger.

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Heat the oil in a large sauce over medium-high heat, add the onion, carrot and celery and cook until tender, about ⏱️ 10 minutes.

oil1 tablespoononion, diced1 cupcarrot, diced1 cupcelery, diced1 cup

Add the garlic, ginger, cumin, coriander, turmeric, and cayenne and cook, mixing, until fragrant, about a minute.

garlic, minced/grated1 tablespoonginger, minced/grated1 tablespooncumin1 teaspooncoriander1 teaspoon

Add the broth, coconut milk and zucchini, bring to a boil, reduce the heat and simmer until the zucchini is tender, about ⏱️ 10 minutes.

coconut milk1 (14 ounce) canzucchini, diced2 pounds

Optionally puree some or all of the soup with a stick blender, in a food processor or a blender and return to the pan.

Add the fish sauce and lemon juice before seasoning with salt and pepper to taste.

fish sauce1 tablespoonlemon juice1 tablespoonsalt and pepper to taste

Mix in the cilantro and enjoy!

cilantro, chopped2 tablespoons

calories

Calories 205

fat Content

Fat 17g

fiber Content

Fiber 3g

sugar Content

Sugars 6g

sodium Content

Sodium 303mg

protein Content

Protein 4g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 0

carbohydrate Content

Carbs 12g

saturated Fat Content

Saturated 12g

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