Creamy Curried Zucchini Soup
- Ready In:
- 49mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 lbs unpeeled cubed zucchini (cut into 3/4-inch cubes)
- 1 tablespoon curry powder
- 2 (14 1/2 ounce) cans chicken broth
- 8 ounces heavy whipping cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- garlic powder, add according to taste
directions
- In a large soup kettle, (or Dutch oven) over medium heat, add the vegetable oil.
- After the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
- Then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
- Pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
- After the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
- Turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
- Add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
- Finish pureeing broth and zucchini in small batches in blender.
- Once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
- Simmer soup over low heat, til it's heated through, but do not let it come to a boil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes on various websites and forums.