Ingredients
-
2
-
1
-
3
-
1
-
2
-
2 1/2
-
2
-
5
-
1 - 1 1/2
-
2
-
-
-
-
-
Directions
Curried Zucchini Soup,From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. use a good curry powder from Penzey’s and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.
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Steps
|
1
Done
|
In a Covered Soup Pot on Medium Heat, Saute Onions in Oil Until Translucent, About 10 Minutes. |
|
2
Done
|
Add Garlic, Ginger and Curry Powder. Saute For 1 Minute, Stirring Constantly to Avoid Burning the Garlic and Spice. |
|
3
Done
|
Add Water or Stock, Potatoes, Zucchini and Salt. It Will Look Like not Enough Liquid, Don't Worry. Bring to a Boil, Reduce to a Simmer and Cover. Simmer Covered For 10 Minutes. |
|
4
Done
|
Add Cilantro. Simmer Until Vegetables Are Very Tender, 5-10 Minutes More. |
|
5
Done
|
Remove from Heat. Stir in Milk, Yogurt and Vinegar. |
|
6
Done
|
Puree Until Very Smooth Using an Immersion Blender, Regular Blender (in Batches) or Food Processor (in Batches). |
|
7
Done
|
Reheat Gently or Refrigerate For 30 Minutes For a Chilled Soup. |
|
8
Done
|
Garnish With a Dollop of Yogurt and Sprinkled Fresh Herbs. |
