Ingredients
-
2
-
1
-
3
-
1
-
2
-
2 1/2
-
2
-
5
-
1 - 1 1/2
-
2
-
1
-
3/4
-
1
-
-
Directions
Curried Zucchini Soup, Another unique way to use up those abundant zuccini This can be served either hot or cold Good either way Easy to make ahead and serve cold or heat up in the microwave , This was so fast and easy! Delicious recipe I added a healthy grating of fresh ginger (just because I needed to use some up) I added the raisins and dried cranberries at the end and used my hand blender It seemed a bit surprising to me but I tried it and was glad I did Nice balance of savory, sweet, spicy, and salty Just what I was looking for Thanks!, Delightful soup! i omitted the raisins only because I didn’t have any, but the flavor was still very impressive I will double this next time–it really only made 2 servings for me thanks tebo–this is a keeper!
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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. |
