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Curried Zucchini Soup





Yields
Makes 5 cups; 3 to 4 servings

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

Curried Zucchini Soup




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories137
% Daily Value *
Total Fat 8.7g12%

Saturated Fat 4g20%
Cholesterol 1.8mg1%
Sodium 82mg4%
Total Carbohydrate 14g6%

Dietary Fiber 1.9g7%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.