Have zucchini taken over your garden? Or your neighbor’s? If you’ve got a basket full of zucchini and feel clueless about how to use them – consider curried zucchini soup.
Quick to make. Light and velvety smooth. The warm spices in curry powder will give your digestion and immune system a little love while chicken stock is as good for your gut as it is for your soul.
If you feel inspired to make curried zucchini soup for dinner, pair it with loaded sweet potatoes for a veggie-filled version of comfort food.
Curried Zucchini Soup
- 2 tbsp. extra virgin olive oil
- 1 onion
- 2 tbsp. coarse sea salt, plus more to taste
- 2 cloves garlic
- 2 tsp. curry powder
- 1 1/2 lb zucchinis
- 1 potato
- 1 qt chicken stock
- 1 lemon
- Coarsely chop onion, zucchinis, and potato. Mince the garlic. Cut lemon to use to squeeze fresh juice.
- Heat olive oil in a large saucepan over medium heat. Add the onion and sea salt, cook until onion is soft.
- Add the garlic and curry powder; stir and cook for a minute to release the flavors.
- Add potato and chicken stock. Bring to a boil, reduce the heat and simmer until potatoes are tender. Add the zucchini and simmer for another 2 minutes.
- Using an immersion blender, puree the soup until smooth. If using a standing blender, process in small batches to avoid burning yourself on exploding hot soup.
- Adjust seasoning with sea salt. Juice half of the lemon into the soup, adding more to taste as desired.
- Serve immediately or cool and refrigerate until chilled. To chill more quickly, pour soup in a shatter resistant bowl (metal works well) and place the bowl in an ice water bath. Stir frequently until well chilled.