- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 8 cups chicken broth
- 3 large carrots, sliced into 1/4-inch pieces
- 1 teaspoon curry powder
- 1 teaspoon ginger powder
- 1 pinch cayenne pepper, or more to taste
- salt and ground black pepper to taste
- 2 tablespoons lime juice
- 2 large zucchini, peeled and cut into noodle shape
- 1 large leek, sliced into 1/4-inch pieces
- 3 stalks celery, sliced into 1/4-inch pieces
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped cilantro
- Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
- Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
- Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.