Curried Zucchini Soup
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Everyday Food, September 2005
- Prep Time 25 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Coarse salt
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 1/3 cup sliced almonds, toasted, for garnish
Directions
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
I have had this soup before. My friends recipe included carrots. I also used chicken broth or veggie broth depending on what I had on hand. It is very good.
I used a sweet potato instead of a baking potato and the results were superb!
what? applesauce is called for in ingredient list.
This was missing something. I added some cinnamon and applesauce until I felt the taste was right. Tastes good to me. I will definitely make this again.