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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 57%
  • Protein: 5g
  • Fat: 8.7g
  • Saturated fat: 4g
  • Carbohydrate: 14g
  • Fiber: 1.9g
  • Sodium: 82mg
  • Cholesterol: 1.8mg

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. 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. 2. Transfer mixture to a blender; whirl until smooth.
  3. 3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
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