Curried Zucchini Soup
James Carrier
Yields Makes 5 cups; 3 to 4 servings
AuthorAmy Schroeder, Auburn, WA,
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

How to Make It

Step 1
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
2

Transfer mixture to a blender; whirl until smooth.

Step 3
3

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

Ingredients

 1 onion (about 8 oz.), peeled and chopped
 4 cloves garlic, peeled and minced
 2 teaspoons olive oil
 1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
 1 can (15 oz.) chicken broth
 1 can (14 oz.) reduced-fat (light) coconut milk
 1 tablespoon curry powder
  Salt and white pepper

Directions

Step 1
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
2

Transfer mixture to a blender; whirl until smooth.

Step 3
3

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

Curried Zucchini Soup

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