Curried Zucchini and Salmon Soup Recipe

Curried Zucchini and Salmon Soup Recipe
Curried Zucchini and Salmon Soup combines the rich flavors of tender salmon with the aromatic spices of curry, creating a comforting and nutritious dish. Perfect for a cozy meal, this soup is a delicious way to enjoy wholesome ingredients.
Prep Time
35 Minutes
Cook Time
15 Minutes
Calories per seving 430
Fat 30g
Cholesterol 40mg
Sodium 1110mg
Carbohydrates 25g
Fiber 3g
Sugar 11g
Protein 16g
Ingredients
- 1 lb small zucchini (about 2 or 3)
- 2 Tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 tsp curry powder
- 1 Tbsp all-purpose flour
- 2 1/2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1/2 cup Sunsweet® Amaz!n Prunes, chopped
- 1/2 lb wild salmon fillets, cut into 1-inch pieces
- 1/2 tsp salt
- 2 Tbsp lime juice
Instructions
Quarter zucchini lengthwise, then cut into 1/2-inch thick pieces. Set aside.
Melt butter in large saucepan set over medium heat; cook onion for about 5 minutes until softened. Add zucchini and garlic; cook for 5 minutes. Stir in curry powder and flour; cook for 1 minute.
Add broth and coconut milk; bring to boil. Add prunes and reduce heat; simmer for 5 minutes.
Add salmon to saucepand; cover and simmer for about 5 minutes or until salmon is cooked through and liquid has slightly thickened. Sprinkle with salt and drizzle with lime juice.
Melt butter in large saucepan set over medium heat; cook onion for about 5 minutes until softened. Add zucchini and garlic; cook for 5 minutes. Stir in curry powder and flour; cook for 1 minute.
Add broth and coconut milk; bring to boil. Add prunes and reduce heat; simmer for 5 minutes.
Add salmon to saucepand; cover and simmer for about 5 minutes or until salmon is cooked through and liquid has slightly thickened. Sprinkle with salt and drizzle with lime juice.
Sunsweet Products Used
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