This is an Emeril recipe that looks amazing. I'm storing it here with my own touches to try soon. This can be served hot or cold, and prep time does not include chilling. Use the soy milk to make it dairy-free.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onion
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 pinch cayenne
- 2 lbs zucchini, trimmed and chopped
- 3 1/2 cups vegetable stock
- 1/2 cup heavy cream or 1/2 cup soymilk
- chopped cilantro (to garnish)
- fried pappadams or toasted pita bread, triangles (to accompany)
- 1In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes.
- 2Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.
- 3Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes.
- 4Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- 5Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup.
- 6Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- 7Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- 8To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast.
- 9This soup may be served hot or cold.
Browse Our Top Bisques/Cream Soups Recipes
Nutritional Facts for Curried Zucchini Soup
Serving Size: 1 (202 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 192.0
- Calories from Fat 138
- Total Fat 15.3 g
- Saturated Fat 7.5 g
- Cholesterol 40.7 mg
- Sodium 322.4 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 3.3 g
- Sugars 7.4 g
- Protein 3.9 g
The following items or measurements are not included: