INDIAN-SPICED ZUCCHINI-COCONUT SOUP
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams
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Karam Khan
[email protected]I love this soup!
Ced. Mur.
[email protected]This soup is so good!
Balikis Obafunke
[email protected]Can I use almond milk instead of coconut milk?
Farid Khan Ahmadzai
[email protected]How long does this soup take to make?
tina etagar
[email protected]This soup looks too spicy for me.
Zihad Chowdhury
[email protected]I'm not sure about this soup. I'm not a big fan of zucchini.
Chris Glass
[email protected]This soup sounds delicious! I love the combination of zucchini and coconut milk.
Ga bby
[email protected]I'm definitely going to make this soup for my next dinner party.
Favour Godwin Ebikeme
[email protected]This soup looks amazing! I can't wait to try it.
Ms Juina Akter
[email protected]This soup was a waste of time and ingredients. The flavor was terrible and the texture was even worse. I would not recommend this recipe to anyone.
arron humphrey
[email protected]This soup was just okay. I found the flavor to be a bit bland and the texture was a bit too thick for my taste. I think I would have liked it better if I had added more spices and used less coconut milk.
Alaka janet
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I'll definitely be making it again for my next party.
Khadiza Telicom87
[email protected]This soup was so easy to make and it turned out so well! I used canned coconut milk and frozen zucchini, and it still came out great. I served it with a side of naan bread and it was a perfect meal.
Wendy Tinah
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfectly. The only thing I would change next time is to add a bit more spice. I love spicy food, so I think a little bit of extra chili pepper would really take this soup to th
Abdullah Rizwan
[email protected]I'm not usually a fan of zucchini, but this soup changed my mind! The zucchini was cooked perfectly, and the coconut milk and spices really brought out its natural sweetness. I'll definitely be making this soup again.
Asya Cinpir
[email protected]This soup was an absolute delight! The combination of zucchini, coconut milk, and Indian spices created a rich and flavorful broth that was perfectly balanced. I especially appreciated the subtle heat from the green chilies, which added a nice kick w