CREAMY CURRY ZUCCHINI SOUP

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Creamy Curry Zucchini Soup image

Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.

Provided by Chef Dudo

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, chopped
1 leek, cut thinly
2 teaspoons curry powder
1 tablespoon olive oil
5 potatoes, peeled and cut in chunks
2 zucchini, cut in chunks (total weight about 1 lb)
4 cups vegetable broth
1 teaspoon salt, to taste

Steps:

  • Fry onions, leak and curry in the oil, about 3 minutes.
  • In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
  • Add onionmix and cook another 5 minutes.
  • Puree the soup either by hand or in a blender.
  • Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
  • Add salt to taste.

*** Explore more Creamy Curry Zucchini Soup Recipes »

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