Curried Zucchini Soup

Recipe by Nado2003
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, peeled, halved lengthwise and cut into thin half moons
  • 1
    tablespoon curry powder, to taste
  • fine sea salt, to taste
  • 1
    potato, peeled, chopped (optional)
  • 4
    small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
  • 4
    cups chicken stock (vegetarian, substitute with vegetable stock)
  • sour cream (optional)
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DIRECTIONS

  • In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
  • Add potato, if using, and cook to soften (about 2 minutes).
  • Add zucchini and cook until soft (4 min).
  • Add stock and stir to blend.
  • Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
  • Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
  • Season to taste.
  • Serve with a dollop of sour cream.
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