Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams
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