Curried Zucchini Soup
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hour
Ingredients
Zucchini, Onion, Garlic:
- 6 small zucchini (or 3 to 4 large), trimmed and sliced into ½ rounds
- 1 onion, chopped
- 1 large clove garlic, peeled
Spices:
- 1½ teaspoons curry powder
- 1 teaspoon grated fresh ginger
- ½ teaspoon dry mustard
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground fenugreek seed (optional)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Broth and Rice:
- 3 cups chicken broth
- 3 tablespoons raw rice
Coconut Milk:
- 1 can regular or light coconut milk
Garnish:
- Minced fresh chives
- Fresh lemon thyme (optional)
Ingredients
(serves 4)
Section
Instructions
-
In a large Dutch oven, combine zucchini, onion, garlic, spices, chicken broth and rice.
- Bring to a simmer.
- Cover and simmer for 45 minutes.
- Carefully spoon the cooked zucchini mixture into a blender.
- Puree the mixture in the blender.
- Pour the pureed mixture back into the Dutch oven.
- Stir in the coconut milk.
- Adjust salt to taste.
- Ladle into small serving bowls.
- Garnish with fresh chives and optional fresh thyme.
- Refrigerate unused portions.
Comments
Makes about 6 cups of soup.Serves 4 to 6.
Can be served chilled or hot!