Curried Cream of Zucchini Soup

I had mentioned to a friend that I made zucchini brownies, and she said, what a waste of good "healthy" food! HAHAHA.... So, she gave a recipe to try for soup. I LOVE curry and it was DELICIOUS!!


The Menu:
Curried Cream of Zucchini Soup



The Original Recipe:
My friend April!

Curried Cream of Zucchini Soup

1 lb (1 medium) green zucchini unpeeled
2 Tbsp unsalted butter
1 garlic clove, minced
2 Tbsp finely chopped onion
1/2 tsp salt
1-2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. pour into a food processor or blender with the chicken broth and process until smooth. *REMEMBER* hot things in blenders expand upwards, do in small batches. pour back into pot and add the milk heat through but do not boil. serve hot or cold add garnish.

The Way I Made It My Own:
I dont normally change a recipe the first time I make it, but I had some other "ingredients" I wanted to throw in there to use up out of my fridge... It turned out GREAT!! I felt the sweetness from the acorn squash really worked with the curry! I also used 4 cups of grated zucchini I had frozen from this past summer.

Curried Cream of Zucchini Soup

1 lb (1 medium) green zucchini unpeeled
2 carrots, shredded
2 Tbsp unsalted butter
2 garlic cloves, minced
1 half medium chopped onion
1/2 tsp salt
1 1/2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook along with carrots in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. Add in chicken broth and blend, until smooth, with a stick blender. Add in milk and simmer for 10 minutes. Serve


*** I just made this again and I  added in a head of cauliflower, 1/2 tsp. tumeric, 1/8 tsp. cayenne, 1/2 tsp. paprika and blended it all in with the soup. DELICIOUS!!! Yum Yum! I have also added some tomatoes, to the blend, too!! The possibilities are endless with all the summer veggies!


My updated version 10 years later:

Curried Cream of Zucchini Soup

1 large green zucchini, unpeeled
2 carrots
2 Tbsp vegan butter (or coconut oil)
2 garlic cloves, minced
1 half medium chopped onion
1/2 tsp salt
1 1/2 tsp curry powder
1/2 tsp turmeric powder
1/2 tsp cayenne (omit if you dont like spice)
1/8 tsp cumin seeds
1/4 tsp black mustard seeds
2 cups chicken broth (or vegetable broth)(enough that it just covers veggies)
1/2 cup full fat coconut milk

cilantro & roasted chickpeas to garnish

Directions: Shred carrot and zucchini in food processor. Sautee onion, cumin and black mustard seeds in butter until mustard seed pops. Add garlic and stir a bit more. Add zucchini and carrots curry, and tumeric. Stir to combine for 1 or 2 minutes more. Add stock. Taste to see if it needs salt, add cayenne. Cook until bubbly. When veggies are cooked through use stick blender to blend thoroughly. Add coconut milk. Heat through until just bubbly. Serve. Use cilantro and chickpeas as desired for garnish.

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