Curried Zucchini Soup

Curried Zucchini Soup Recipe
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

Sunset

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.

Amy Schroeder, Auburn, WA,

Sunset

May 2004
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