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Curried Zucchini Soup

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Ingredients

Adjust Servings:
2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 - 1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

Nutritional information

222
Calories
72 g
Calories From Fat
8 g
Total Fat
2.8 g
Saturated Fat
14.5 mg
Cholesterol
658.3 mg
Sodium
31.8 g
Carbs
5 g
Dietary Fiber
10.1 g
Sugars
8.2 g
Protein
385g
Serving Size

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Curried Zucchini Soup

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Ophelia Mcclure

    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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