Curried Apple and Zucchini Soup

Submitted by yogiclarebear

"Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 2 medium onions, chopped (9 oz)
• 1 lb unpeeled and diced zucchini
• 2 medium apples, chopped (9 oz)
• 4 cups fat-free chicken broth
• 1 -2 tablespoon curry powder
• 1 cup skim milk
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 tablespoon Splenda sugar substitute (optional) or 1 tablespoon sugar (optional)

directions

1. Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
2. Sprinkle in curry powder and salt and cook, stirring for one minute.
3. Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
4. Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
5. Heat the soup again over low, stirring in the milk. Serve hot.

Reviews

[annemarie.doyle]

I had to put it through a very fine sieve because there were too many little bits left even after processing for ages....it made the soup slightly unpleasant. Perhaps I should have peeled the apples but the recipe didn't say so.