Curried Zucchini Soup

  • shellycall Posted: 11/22/09
    Worthy of a Special Occasion

    During the summer when my garden is bursting with zucchini, I make this soup in large quantities. I freeze it in pint freezer containers, but do not add the coconut milk until I cook it.

  • cookiejim Posted: 07/16/10
    Worthy of a Special Occasion

    When using curry, at the end of the saute of the onion, blend in the curry then and cook for a couple minutes, stiring often. This will take away the raw taste of the curry. I prefere to cook most dry spices in the saute protion of a recipe. I also added a small diced serrano chili to the blender for spice. For fresh herbs add at the end of the cooking process to keep the integrety of the spice.

  • Melindatracy1 Posted: 04/30/09
    Worthy of a Special Occasion

    Eh...just ok. I found it pretty darn bland...I had to add quite a bit of salt to make it passable.

  • DoggieMom Posted: 09/23/13
    Worthy of a Special Occasion

    As I made this and tasted it along the way I thought I wasn't going to like it. When it was done I wasn't impressed the first few spoonfuls. But as I continued to eat it, it grew on me and by the time I hit the bottom of the bowl I really, really liked it. Definitely a keeper!


More From Sunset