Recipe: Curried Zucchini Soup

Tonight I tried a new recipe from the Everyday Food cookbook for Curried Zucchini soup, seemed like a good way to use the in-season zucchini. It turned out really well - very yummy and highly suggested! I think that there is a lot of room for improvisation with this recipe too. It's an easy recipe to make, and I look forward to trying it again....

Curried Zucchini Soup

1 Tablespoon Olive Oil
1 Medium Onion, Chopped
Coarse Salt
2 Garlic Cloves, minced
2 Teaspoons Curry Powder
1 1/2 lbs Zucchini (about 3), sliced 1 inch thick
1 Baking Potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds for garnish (optional)

1. Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder, cook, stirring constantly, until fragrant, about 1 minute.

2. Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10-15 minutes.

3. In batches, puree the 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 (optional).



Eda - I think you might really like this, you should give it a try!