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Curried Zucchini Soup

Photo: Tina Rupp
Prep time 10 mins
Cook time 30 mins
Chill time 2 hrs
Yield Serves: 6 (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.