Curried Zucchini Soup

Curried Zucchini Soup
Photo: Tina Rupp
Serves: 6 (serving size: 1 1/2 cups)


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2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons curry powder
2 pounds zucchini (about 6), trimmed, coarsely chopped
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground black pepper
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro for garnish


Prep: 10 Minutes
Cook: 30 Minutes
Chill: 2 Hours

1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. salt. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.

2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

3. Just before serving, whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.

Created date

June 2013

Nutritional Information

Calories 165
Fat 11 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 21 mg
Iron 1 mg
Sodium 667 mg
Calcium 107 mg