Zucchini is fresh and in season NOW – why not try this delicious summer soup that pairs curry with zucchini! Sounds wild but it is D.I.V.I.N.E. for all you curry lovers out there! The Tiny Green Mom household made Curried Zucchini Soup this week, found in The New Basics Cookbook, a family favorite! We added in a few variations, noted below. You can find a copy of this fabulous cookbook online at Amazon.com.
Curried Zucchini Soup
5 tablespoons unsalted butter
2 yellow onions, coarsely chopped
5 tablespoons curry powder (more or less, to taste, as we used about half of this amount)
6 cups chicken broth (we used organic)
2 potatoes, peeled and cubed
1 tsp. salt
1 tsp freshly ground black pepper
1 1/2 cups heavy whipping cream (again, we used organic, OR you can use plain SoyMilk Creamer as an alternative)
Snipped fresh chives, for garnish
Melt 4 tablespoons butter in a soup pot. Add onions and curry powder, and cook, uncovered, over low heat, stirring occassionally, until the onions are wilted. (about 15 minutes) Then add the chicken broth and potatoes; simmer, uncovered, for 15 minutes. Season with the salt and pepper.
Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes.
Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream through the feed tube in a slow, steady stream. Pass the mixture through a food mill or a fine mesh sieve, and return it to the pot. keep it hot.
Julienne the reserved zucchini. Heat the remaining 1 tablespoon of butter in a small saucepan, add zucchini, and saute over medium heat until just wilted, 1 minute. Add this to the soup, garnish with chives, and serve.