Curried Zucchini Soup
It is a lot of things, but gross is not one of them. I promise.
It’s light, and healthy and flavorful. It has a little spice, easy to make and is great hot or cold.
You will need…
Start by heating the oil in a large saucepan over medium heat. Add the onion and 1 teaspoon of salt and cook until the onions are brown and soften. This should take 4-5 minutes. Add the garlic and curry powder and cook, stirring constantly, until fragrant. This should take about 1 minute.
Add the zucchini, the potato, and the chicken broth. Bring it to a boil, reduce heat and then simmer them for about 15 minutes. Make sure the vegetables are nice and tender.
In batches, puree the soup in a blender (do not fill more than halfway) until smooth. Or you can use your hand blender in the pot. Either serve it immediately, or let it chill in the fridge. Garnish it with toasted almonds and if you want to get real crazy maybe dip in some toast.
There had been a serious lack of hand emersion blending in my life, and this bad boy filled the void. What void do you need filling?
Love and Beer Floats