Curried Zucchini Soup

Curried Zucchini Soup
Photo by James Carrier


  • 1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
  • 1 can (14 oz.) reduced-fat (light) coconut milk
  • Salt and white pepper
  • 1 can (15 oz.) chicken broth
  • 1 onion (about 8 oz.), peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons olive oil
  • + 1 more ingredients
    • 1 tablespoon curry powder

1. In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes. 2. Transfer mixture to a blender; whirl until smooth. 3. Return to pan. Stir in remaining chicken broth, t...

View full recipe at My Recipes


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