Curried Zucchini Soup

"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."
 
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Ready In:
1hr
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes.
  • Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.
  • Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes.
  • Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
  • Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup.
  • Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
  • Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
  • To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast.
  • This soup may be served hot or cold.

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Reviews

  1. I have made this many times. Wonderful soup. I use half & half and extra curry. Thanks.
     
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RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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