Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Amy Schroeder, Auburn, WA
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 5 cups; 3 to 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer mixture to a blender; whirl until smooth.

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

Nutrition Facts

137 calories; calories from fat 57%; protein 5g; fat 8.7g; saturated fat 4g; carbohydrates 14g; fiber 1.9g; sodium 82mg; cholesterol 1.8mg.
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