advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Curried Zucchini Soup

A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Curried Zucchini Soup

Source: Everyday Food, September 2005

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

  1. 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.

  2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

  3. 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.

Reviews (4)

  • nikai 23 Jul, 2011

    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.

  • BexLuthor 25 Sep, 2010

    I used a sweet potato instead of a baking potato and the results were superb!

  • merjon 3 Aug, 2010

    what? applesauce is called for in ingredient list.

  • Melhoney79 29 Jul, 2010

    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.

Related Topics