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View Portfolio Get in touchZucchini Curry Soup
Ingredients
- 2 tablespoons extra virgin coconut oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 2 pounds zucchini (about 6), trimmed, coarsely chopped
- 4 cups low-sodium chicken or vegetable broth
- Salt and freshly ground black pepper
- 1 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro for garnish
Total Time:
40 min Prep:
10 min
Cook:
30 min
Yield: 6 Level: easy
Yield: 6 Level: easy
Directions
- Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. salt. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.
- Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
- Just before serving, whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.
