James Carrier
Makes 5 cups; 3 to 4 servings

Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

How to Make It

Step 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.

Step 2

Transfer mixture to a blender; whirl until smooth.

Step 3

Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

Ratings & Reviews

DoggieMom's Review

September 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!

cookiejim's Review

July 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.

shellycall's Review

November 22, 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.

Melindatracy1's Review

April 30, 2009
Eh...just ok. I found it pretty darn bland...I had to add quite a bit of salt to make it passable.