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Clara @ Blue World Dreams
This Thai Curry Zucchini & Pea soup is another easy, vegan, healthy Instant Pot recipe to get dinner on the table for your family within the hour.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Side Dish, Soup
Cuisine Thai, Vegan
Servings 4 people
Calories 119 kcal


  • Instant Pot
  • Blender


  • 3 cups Zucchini (chopped)
  • 1 cup Peas (fresh or frozen)
  • 2.5 cups Vegetable Broth
  • 1 small Onion (chopped)
  • 1 tbsp Fresh garlic (pressed or crushed)
  • 1 tbsp Fresh ginger (crushed)
  • 1.5 tbsp Olive oil (or oil of choice)
  • 1 tsp Red curry paste (Thai)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt


  • Add your olive oil to the pot and once its heated, toss in your diced onions. Cook the onions for about 3 minutes until they start to soften.
  • Add in your zucchini  and cook for about 3-4 minutes, stirring in often. 
  • Mid-way through cooking your zucchinis (2 minutes), add your fresh garlic and ginger to the pot and finish off the remaining 2 minutes. We want to smell that fragrant garlic and ginger.  
  •  Add in your peas, vegetable broth, red curry paste, garlic powder and salt.  
  • Place your Instant Pot on sealing mode and hit the Soup setting.
  • When the soup is ready, finish it off by blending it up to your preferred consistency using a blender.
  • Add coconut milk to taste and top with pumpkin seeds and homemade croutons (optional).


Don't have an Instant Pot, no problem, you can use a Slow Cooker instead. 
And if you want to use your stovetop, just follow the same steps. When the first four steps are completed, just bring your saucepan to a boil and then reduce the heat and let it simmer until your vegetables are nice and cooked. 
Keyword Curry, Healthy, Peas, Soup, Thai, Thai curry, Vegan, Zucchini