Curried Zucchini Soup
Five cups of chopped zucchini equals about 6 “baby” zucchinis, 2–3 medium sized ones, or 1 “jumbo” backyard garden variety.
SERVES 8
INGREDIENTS
- 1 tablespoon olive oil
- 5 cups chopped zucchini
- 2 onions, chopped
- 1 stalk celery, diced
- 1 clove garlic, minced
- 2 teaspoons curry powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon pepper
- 1 teaspoon packed brown sugar
- 6 cups Basic or Roasted Vegetable Broth
In a soup pot, heat the oil over medium heat; sauté the zucchini, onions, celery, garlic, curry powder, salt, cinnamon, and pepper, stirring occasionally, for about 10 minutes until softened.
Sprinkle with the brown sugar and pour in the broth. Bring to a boil, then reduce to a simmer; cook, covered, for 20 minutes, or until the vegetables are very tender.
In blender or food processor, puree the soup, in batches, until smooth. Pour into a clean soup pot. Reheat, but do not boil. Season with more salt and pepper to taste.
