Curried Zucchini Soup

READY IN: 50mins
SERVES: 4-6
YIELD: 8 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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