Best Curried Zucchini Chowder Recipes

CURRIED ZUCCHINI SOUP

Steps:

• In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
• Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
• Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
• To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

CURRIED ZUCCHINI

Steps:

• Melt butter in a large skillet,that is coated with cooking spray.
• Add zucchini and onion; saute until tender.
• Stir in tomato, brown sugar, and curry powder.
• Cover and cook 1 minute,Sprinkle zucchini mixture with parmesan cheese, serve warm.

CURRIED ZUCCHINI CHOWDER

Steps:

• Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown.
• Stir in curry paste.
• Saute for 1 minute.
• Stir in remaining 7 ingredients.
• Heat on medium, partially covered for 1 hour.
• Remove and discard bay leaf.
• Remove and reserve 2 cups soup.
• Process remaining soup with hand blender or in batches in blender until smooth.
• Combine reserved and pureed chowder.

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a big cast-iron pot.
• Add curry powder and garlic. Saute until fragrant, but not too brown.
• Add vegetables and sautee for 2 minutes.
• Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
• Season with chili powder and salt and pepper.
• Using a hand-held blender puree to your liking adding more broth if you find it too thick.
• Serve with a nice crusty loaf of bread or any other item of your choice. ;).