Curried Zucchini Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 pinch red pepper flakes
- 1 medium onion, diced
- 2 medium zucchini, coarsly diced
- 1 cup vegetable stock (or chicken stock)
- 1 cup water
- 1 tablespoon raisins (or more if desired)
- 1 tablespoon dried cranberries (if available)
- 1⁄4 teaspoon coarse salt
directions
- Heat oil in a large pot over medium high heat.
- Add curry, cumin, garlic powder, red pepper flake and onion.
- Mix well, reduce heat to low, cook about 5 minutes.
- Add zucchini, stock and water.
- Increase heat to med high and boil, uncovered, about 10 minutes.
- Cover pot, remove from heat and let rest 5 minutes.
- Puree with hand blender or food processor until smooth.
- Add raisins, cranberries and salt.
- Blend again.
- Serve hot or cold.
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Reviews
-
This was so fast and easy! Delicious recipe. I added a healthy grating of fresh ginger (just because I needed to use some up). I added the raisins and dried cranberries at the end and used my hand blender. It seemed a bit surprising to me but I tried it and was glad I did. Nice balance of savory, sweet, spicy, and salty. Just what I was looking for. Thanks!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!