Prep 50 mins
Cook 0 mins
From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.
- 2 cups diced onions
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoons curry powder
- 2 1⁄2 cups water (or stock)
- 2 cups potatoes, peeled and cubed
- 5 cups zucchini, cubed
- 1 -1 1⁄2 teaspoon salt (less if using stock)
- 2 tablespoons fresh cilantro, chopped
- 1 cup milk
- 3⁄4 cup plain yogurt
- 1 tablespoon cider vinegar
- plain yogurt
- fresh cilantro or scallions or chives, minced
- In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
- Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
- Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
- Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
- Remove from heat. Stir in milk, yogurt and vinegar.
- Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
- Reheat gently or refrigerate for 30 minutes for a chilled soup.
- Garnish with a dollop of yogurt and sprinkled fresh herbs.