Curried Zucchini Soup

James Carrier
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

Yield:

Makes 5 cups; 3 to 4 servings

Recipe from

Nutritional Information

Calories 137
Caloriesfromfat 57 %
Protein 5 g
Fat 8.7 g
Satfat 4 g
Carbohydrate 14 g
Fiber 1.9 g
Sodium 82 mg
Cholesterol 1.8 mg

Ingredients

1 onion (about 8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 teaspoons olive oil
1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
1 can (15 oz.) chicken broth
1 can (14 oz.) reduced-fat (light) coconut milk
1 tablespoon curry powder
Salt and white pepper

Preparation

1. In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.

2. Transfer mixture to a blender; whirl until smooth.

3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

Note:

Amy Schroeder, Auburn, WA,

May 2004