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Curried Zucchini Soup

Name: Curried Zucchini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8 servings (2 quarts).
Cuisine: Asia, Indian
Ingredients: 2 pounds zucchini, sliced (about 4 medium); 5 green onions, chopped; 4 cups chicken broth; 1 to 2 tablespoons butter, optional; 1-1/2 teaspoons curry powder; 1 teaspoon salt; 1/8 teaspoon cayenne pepper

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Total Time

Prep: 30 min. + cooling

Makes

6-8 servings (2 quarts)

This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was— and gives hope of the "zucchini summer" yet to be!

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Ingredients

2 pounds zucchini, sliced (about 4 medium)
5 green onions, chopped
4 cups chicken broth
1 to 2 tablespoons butter, optional
1-1/2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.

Nutrition Facts

1 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 765mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

Curried Zucchini Soup

Total Time

Makes

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