Making Curry Cashew Zucchini Cream Soup
Zucchini cashew cream with nasturtium flowers make for a great party dish, as it is vibrant, tasty and beautiful to look at!
Curry Cashew Zucchini Cream Soup
When zucchini harvests come in heavy, soup is one of the easiest ways to transform them into something deeply comforting. This curry cashew zucchini cream soup is aromatic, slightly nutty, and velvety smooth. The blend of homemade curry paste, masala powder, and softened cashews gives it richness without cream — and it freezes beautifully, so you can enjoy zucchini long after summer.
Serves:
4 servings
Time to Prepare:
15 minutes
Time to cook or cure:
20 minutes
Skill
Soup making, blending
Serves:
4 servings
Time to Prepare:
20 min
Time to cook or cure:
20-35 min
Skills:
Soup making
Ingredients & Tools
Ingredients
- 4 small zucchini (about 1 kg / 2 lb), chopped into chunks
- 80 g / ½ cup cashew nuts (one handful)
- 1 medium white onion, roughly chopped
- 4 garlic cloves, chopped
- 2 tbsp homemade curry paste (see link for preservative-free recipe)
- 1 tsp masala curry powder
- 1 heaped tbsp coconut oil
- 750 ml / 3 ÂĽ cups water (split into 350 ml + 400 ml additions)
- Salt, to taste
Tools
- Medium saucepan
- Wooden spoon
- High-speed blender
- Chopping board & knife
- Airtight containers for storage
Useful guidelines
Warm the coconut oil
Begin by placing a medium-sized saucepan over medium heat and adding a generous spoonful of coconut oil. As the oil melts, it will release a light, nutty aroma. Once it begins to shimmer, toss in the chopped garlic. Stir gently and let the garlic sizzle for a minute or two until it becomes fragrant and golden. This first step builds the flavour base of the soup.Cook the onion until softened
Next, add the chopped onion. Stir well so that it’s coated in the garlicky coconut oil. Allow the onion to cook down for at least three minutes. This stage is important because it removes the sharp raw flavour of onion and replaces it with a gentle sweetness that will balance the spices later on.Bring out the aromatics of the curry paste and spices
Add the curry paste along with the teaspoon of masala curry powder. Stir them into the onion-garlic mixture and reduce the heat slightly. Give this step at least three minutes so the spices can fry gently in the oil. This short toasting stage “blooms” the spices, releasing their essential oils and intensifying their flavour. You’ll notice the kitchen filling with a deliciously warm, curry-like aroma — this is the sign you’re ready to move on.Soften the cashews for creaminess
Add the handful of cashews to the pan along with about 350 ml (1 ½ cups) of water. Stir everything together and let the mixture simmer. The cashews need time to absorb liquid and soften, which is what gives the finished soup its silky, creamy texture without needing any dairy. Leave this simmering gently for around 10 minutes or until the nuts crush easily when pressed with a spoon.Cook the zucchini until tender
Once the cashews have softened, add in the zucchini chunks. Pour over enough additional water (about 400 ml / 1 ¾ cups) to just cover the zucchini. Turn the heat to high and bring the mixture to a boil. Cook until the zucchini is tender but still vibrantly green. Overcooking can dull the flavour and colour, so keep an eye out and test the zucchini with a fork — it should pierce easily.Blend until smooth and creamy
Carefully transfer the hot mixture into a high-speed blender (or use a hand blender directly in the pot if you prefer). Blend on high until the soup reaches a perfectly silky consistency. The cashews should disappear completely, leaving no grainy texture, just a luxuriously smooth, curry-scented cream.Final seasoning and tasting
Taste the soup once it has been blended. Depending on the salt content of your curry paste, you may need to adjust with an extra pinch of salt. Blend again briefly to mix in any last seasoning.
Â
Directions
Simply follow these steps in order to make the curry and cashew cream:
- Heat coconut oil in a saucepan, sauté garlic until fragrant.
- Add onion and cook 3 minutes.
- Stir in curry paste and masala curry powder, cook 3 minutes.
- Add cashews and 350 ml (1 ½ cups) water. Simmer until cashews soften.
- Add zucchini chunks and top up with about 400 ml (1 Âľ cups) water, or just enough to submerge!
- Boil until zucchini is tender.
- Transfer to blender and blend until silky smooth.
- Taste, adjust seasoning with salt if needed.
- Cool down quickly in a glass container in a cold water bath and cool overnight.
- Serve with sesame seeds and nastursium flowers
Storage
- Fridge: 4–5 days in airtight container
- Freezer: Up to 6 months (cool fully before freezing)
Serving suggestions
Add edible garnishes:
A sprinkle of toasted sesame seeds and a few nasturtium flowers add colour, crunch, and a peppery note that complements the mild creaminess of the soup.
Brighten with citrus:
Just before serving, squeeze a little fresh lime juice over each bowl. The citrus lifts the richness of the cashews and balances the warm curry flavours.
Serve with breads or sides:
Pair this soup with warm flatbreads, naan, or sourdough toast to turn it into a satisfying light lunch or dinner. It also works beautifully as a starter alongside grilled fish, lentil patties, or roasted chickpeas.
Cold summer soup:
Because of its smooth, creamy body, this soup can also be served chilled in hot weather. Top with cucumber ribbons, fresh coriander leaves, or chopped peanuts for a refreshing variation.
Â
Frequently asked questions
Can I make this soup without cashews?
Yes, if you don’t have cashews on hand or want a different nut type version, you can substitute them with sunflower seeds, pumpkin seeds, or even blanched almonds. Each option creates a slightly different creaminess. Sunflower seeds give a lighter texture, while almonds provide a more buttery flavour.
What if I don’t have curry paste available?
Don’t worry — you can make a simpler version of this soup with just curry powder. Use 2–3 teaspoons of curry powder and add a few pinches of turmeric and ground cumin if you have them. Also add fresh ginger and corianders seeds to the initial soffrito. The flavour won’t be as deep or complex as with curry paste, but it will still give you that warm, spiced profile.
Why is it important to cool the soup quickly before storing?
Cooling the soup quickly helps lock in the zucchini’s bright green colour and keeps the flavours fresher for longer. If you place hot soup straight into the fridge or freezer, it can create excess condensation, leading to a duller taste and texture. Placing the pot in a cold-water bath or stirring in a couple of ice cubes is a simple but effective trick professional kitchens use to preserve soups and sauces.
Can I double the recipe for meal prep?
Absolutely! This soup is perfect for batch cooking. If you’re doubling it, just make sure your blender can handle the increased volume. Blend in batches if needed to ensure the soup stays silky smooth. Store the extra portions in freezer-safe containers so you’ll always have a healthy meal ready to go.
Is this soup vegan and gluten-free?
Yes — the recipe is naturally vegan since it uses cashews for creaminess instead of dairy, and it’s also gluten-free. Just check the ingredients in your curry paste to make sure there are no additives if you’re cooking for someone with strict dietary needs.
Can I serve this soup to kids?
Definitely. The curry flavour is mild and creamy, not overly spicy, making it a great way to introduce children to gentle spiced foods. If your curry paste is strong, start with half the amount and adjust to taste. Kids often enjoy it with a drizzle of coconut milk on top.
Fermented Vegetables
Recipe Categories
