Curried Zucchini Soup

curried zucchini soup
Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

I like making this soup because it gives me the chance to prove that zucchini can be interesting and attractive. The secret is: adding spices. They elevate and dress this often overlooked vegetable. Blending makes it silky and smooth. This is an easy and elegant soup, great for everyday or a fancy dinner party. Can be served plain or dressed with cheese, fresh herbs or bread croutons.
This is comfort food at it’s best.
Here are some other cream soups I often make:
Carrot Soup with Ginger
Potato Leek Soup

Ingredients

0/11 Ingredients
Adjust Servings

Instructions

0/2 Instructions
  • Peel and roughly chop an onion. In a large soup pan, melt butter, add onions and sauté until translucent and soft.
  • At the end, add garlic, curry powder and cumin. Stir and let cook for about 30 sec. Add broth, zucchini and rice. Lower the heat to medium and cover the pan. Cook for an additional 15-20min. Let the soup cool a little. Using a hand blender or a regular blender, mix the soup until silky smooth, add heavy cream. While the soup is still warm add a couple of pieces of butter for additional flavor. After the soup cools a little more, adjust the seasoning. Add a pinch or two of chili powder.

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