| Level: | Easy |
| Total: | 7 hr |
| Prep: | 20 min |
| Inactive: | 6 hr |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 7 hr |
| Prep: | 20 min |
| Inactive: | 6 hr |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onions
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- Pinch cayenne
- 2 pounds zucchini, trimmed and chopped
- 3 1/2 cups vegetable stock
- 1/2 cup heavy cream
- Chopped cilantro, garnish
- Fried pappadums, or toasted pita triangles, accompaniment
Instructions
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 356 mg |
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 356 mg |
Reviews
Great soup. I didn’t have curry powder so I just made my own using cumin, turmeric, black pepper, red pepper flakes and then I increased the garlic and cayenne. We ate it hot no loved it. Perfect for people who have to watch their diet for CKD.