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4.7 from 51 votes

Zucchini Soup

This zucchini soup is creamy, bright, and refreshing, filled with coconut milk, fresh herbs, ginger, and lime. I love to make it for a healthy weeknight dinner or light lunch. This recipe is gluten-free, dairy-free, and vegan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons coconut oil
  • 2 shallots chopped (⅔ cup)
  • 3 medium zucchini 1½ pounds, chopped
  • 2 garlic cloves sliced
  • ½ to 1 Serrano pepper stemmed and sliced
  • ¾ teaspoon sea salt
  • 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
  • Zest of one lime
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon cane sugar
  • ⅓ cup fresh basil leaves plus more for garnish
  • ⅓ cup fresh cilantro plus more for garnish
  • 3 tablespoons fresh lime juice plus wedges for serving

Instructions

    Cup of Yum
  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy. Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and allow to cool slightly.
  2. Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
  3. Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.