Curried Zucchini Soup
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.
This Story Originally Appeared On sunset.com
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09/23/2013
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!
07/16/2010
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.
11/21/2009
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.
04/29/2009
Eh...just ok. I found it pretty darn bland...I had to add quite a bit of salt to make it passable.
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