Curried Zucchini Soup

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

• Difficulty: Easy
• Category: Soup
• Cuisine: American

Ingredients

• 4 tbsp unsalted butter (More for topping the soup at the end of cooking.)
• 1 medium onion (Diced.)
• 2 lb green zucchini squash (Unpeeled, washed and diced medium. )
• 2 tsp curry powder
• 1 tsp cumin powder
• 3 cup vegetable broth (Chicken broth can be used as well. In absence of either, use water and buillion cubes or paste.)
• 2 tbsp rice
• 1 cup heavy cream (Half and half or milk can be used instead.)
• 2-3 cloves of garlic (Minced.)
• 1-2 pinches of chilli powder (Cayenne or Chipotle chili peppers will work great too.)
• shreded cheddar cheese (Any cheese can be used as topping. Fresh herbs or bread croutons can be used instead.)

Instructions

1. Peel and roughly chop an onion. In a large soup pan, melt butter, add onions and sauté until translucent and soft.
2. 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.