CURRIED ZUCCHINI SOUP
From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.
Provided by Yellow Billed Magpie
Categories Lunch/Snacks
Time 50m
Yield 8 1/2 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
- Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
- Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
- Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
- Remove from heat. Stir in milk, yogurt and vinegar.
- Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
- Reheat gently or refrigerate for 30 minutes for a chilled soup.
- Garnish with a dollop of yogurt and sprinkled fresh herbs.
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[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Oishi 3
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I think I might have added too much broth.
The Home Makers Magazine
[email protected]This soup was a bit too thick for my taste. I would recommend adding more broth or water to thin it out.
Mark Anthony
[email protected]I found that this soup was a bit bland. I think it could have used more seasoning.
Jake Hernandez
[email protected]This soup was a bit too spicy for my taste, but I think that's just a personal preference. I would recommend using less curry powder if you don't like spicy food.
Parshotam Kumar
[email protected]I was a little hesitant to try this soup because I'm not a big fan of zucchini, but I'm so glad I did! The curry flavor really mellows out the zucchini and makes it very palatable. I'll definitely be making this soup again.
Sodaba Sharifi
[email protected]This soup is a great way to use up leftover zucchini. It's also a very affordable meal, which is always a bonus.
Rajjak Ahmed
[email protected]This soup is amazing! The flavors are so well-balanced and the texture is perfect. I'm definitely going to add this recipe to my regular rotation.
Azmat khan
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The curry flavor is unique and delicious, and the soup is so creamy and satisfying. I highly recommend it!
Sima Tamang
[email protected]This soup was a hit with my family! Even my picky eaters loved it. I will definitely be making it again.
Antoine Banks
[email protected]Absolutely delicious! I love the creamy texture and the hint of spice. It's so easy to make too, which is a bonus.
Phillip Caldwell
[email protected]This curried zucchini soup is a delightful and flavorful dish. I enjoyed the combination of spices, and the soup had a lovely creamy texture. I served it with a side of crusty bread, and it was the perfect comfort food for a cold winter day.