Give us a call

Lower Mainland:
Vancouver Island:
Southern Interior:

Curried Zucchini and Ginger Soup

Curried Zucchini and Ginger Soup

Curried Zucchini and Ginger Soup

Course: Mains
Servings: 6 serves (as a side dish)


  • 1-2 tsp coconut oil
  • 1/2 onion, chopped
  • 1 tsp curry paste
  • 3 medium zucchini, diced
  • 1 garlic clove, minced
  • 3/4 tsp ginger, minced
  • 1 tsp salt
  • 1/3 cup lentils, soaked overnight
  • 3 cups vegetable broth
  • 1 can coconut milk


  • Melt coconut oil over medium heat in a large pot.
  • Add onions and curry paste. Saute until onions are translucent(approx. 3 minutes).
  • Add zucchini, garlic, ginger, and sea salt. Saute for another 5 minutes before adding lentils and broth.
  • Add lentils and broth and bring to a boil. Immediately reduce to a simmer and cook for 30 minutes or until lentils and zucchini are tender.
  • Add coconut milk and incorporate with a high-speed blender or an immersion blender. Be careful– the soup will be hot!
  • Adjust salt and pepper to taste. Serve.


*Soak lentils overnight. Rinse well and drain before adding to soup.
Recipe by InspireHealth
Tried this recipe?Let us know how it was!