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Soup: Curried Zucchini Soup




Source of Recipe


Amy Schroeder


Recipe Introduction


Curry and light coconut milk give this 7 ingredient soup a subtle Thai flavor. Mix part of the soup in a blender for a creamier texture without added fat.




List of Ingredients




1 onion (about 8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 teaspoons olive oil
1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
1 can (15 oz.) chicken broth
1 can (14 oz.) reduced-fat (light) coconut milk
1 tablespoon curry powder
Salt and white pepper


Recipe



1. In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.

2. Transfer mixture to a blender; whirl until smooth.

3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

SERVES 3-4 Servings