Curried Zucchini Soup

"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."
 
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photo by Yellow Billed Magpie photo by Yellow Billed Magpie
photo by Yellow Billed Magpie
photo by Yellow Billed Magpie photo by Yellow Billed Magpie
Ready In:
50mins
Ingredients:
15
Yields:
8 1/2 cups
Serves:
4-6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>Love Indian food but can't cook it, although I keep trying. Love middle eastern food too. Also like French, Southwestern, and homey but simple styles of good food. <br /> <br />I am trying to eat more vegetables, but not necessarily a vegetarian, maybe a flexatarian. I have fun making bean dishes from dried beans, and making my own yogurt. <br /> <br />I would like to grow my own veggies, but don't have enough sun in the yard. I like farmer's markets, and shop at the local co-op. <br /> <br />I try to make a batch of soup each week, and use homemade stock a lot. <br /> <br />I enjoy reading cookbooks straight through, and like preparing entire meals that are designed to go together.</p>
 
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