Cream of Zucchini Curry Coconut Soup

Low-carb high fiber dreamy soup, adapted from a recipe by Chris Smith, aka The Diabetic Chef

• Ready In: 40 mins
• Serves: 6
• Yields: 48 oz

Ingredients

• 3  large zucchini
• 2  tablespoons basil, freshly chopped
• 1 1⁄2 cups vegetable broth
• 1  teaspoon curry powder
• 1  teaspoon  hot sauce
• 14  ounces light coconut milk
• 1  pinch salt
• 1  pinch pepper

Directions

1. Puree zucchini and basil with 1/2 cup broth in food processor.
2. Add all other ingredients & mix.
3. Pour puree mixture into pot and simmer 30 minutes.
4. Optional: chili paste and/or chopped basil on top.