Total Time
1hr
Prep 15 mins
Cook 45 mins

Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

Ingredients Nutrition

Directions

  1. Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
  2. Sprinkle in curry powder and salt and cook, stirring for one minute.
  3. Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
  4. Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
  5. Heat the soup again over low, stirring in the milk. Serve hot.
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