CURRIED ZUCCHINI SOUP
Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.
Provided by Tonia Schemmel | feasting at home
Categories soup
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
- Add the salt, zucchini and curry powder. Sauté a few minutes more.
- Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
- Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
- Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
- Reheat to serve.
- Garnish with cilantro, mint,
Nutrition Facts : ServingSize 1 ½ cups, Calories 159 calories, Sugar 7.7 g, Sodium 674.4 mg, Fat 9.1 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 3.7 g, Protein 8.2 g, Cholesterol 0 mg
PURéED ZUCCHINI SOUP WITH CURRY
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
CURRIED ZUCCHINI SOUP
Delicious soup with simple ingredients. Easy to make.
Provided by NADO2003
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g
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