Curried Zucchini Soup

Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Iron: 1mg
  • Sodium: 667mg
  • Calcium: 107mg

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

Preparation

  1. 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. 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. 3. Just before serving, whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.
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