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Curried Zucchini Soup

James Carrier
Yield Makes 5 cups; 3 to 4 servings
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

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

Nutrition 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

How to Make It

  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.