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.

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

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

Transfer mixture to a blender; whirl until smooth.

Step 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

Servings 0

Amount Per Serving
Calories 137Calories from Fat 57

% Daily Value *
Total Fat 8.7g14%

Saturated Fat 4g20%
Cholesterol 1.8mg1%
Sodium 82mg4%
Total Carbohydrate 14g5%

Dietary Fiber 1.9g8%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Curried Zucchini Soup