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Curried Zucchini Soup
Difficulty Level Easy
It's that time of year again, when the cute little zucchini in your garden suddenly become the size of a child's plastic baseball bat. It's the time of year when your neighbours look at you wild-eyed as they ask if you would like some of their zucchini. Well, this year I'm that wild-eyed person, as the zucchini and squash take over my backyard. Frankly, I'm afraid to go out and see exactly how many I have, but I think it's a lot.
I've already made zucchini pancakes, zucchini stew, and other recipes of zucchini soup. This week I'll try some zucchini bread and see how that works. I'm also going to be a bit decadent and make some zucchini fries, so stay tuned for plenty more zucchini recipes.
INGREDIENTS
| 3 tablespoons | butter |
| 1/4 cup | all purpose flour |
| 1 pound | zucchini, washed, trimmed and cut into 2-inch rounds |
| 1 | medium yellow onion, peeled, trimmed and quartered |
| 3 cups | chicken or vegetable broth, homemade or good quality canned |
| 2 | cloves garlic, trimmed and quartered |
| 1 1/2 teaspoons | curry powder |
| 1 | bay leaf |
| 1/8 teaspoon | cayenne pepper |
| 1/8 teaspoon | white pepper |
| 1/2 teaspoon | salt or to taste |
| 1 cup | whole milk or half and half |
PREPARATION:
- Make a roux by melting butter in a small saute pan. Mix in flour and stir over medium-low heat until golden brown and smells like roasted nuts.
- Place the following ingredients in a soup pot: zucchini, onion, broth, garlic, curry, bay leaf, cayenne, white pepper and salt. Bring to a boil over high heat, turn down the heat and simmer for 45 minutes.
- Remove the vegetable mixture from the heat and take out the bay leaf and add the roux. Carefully puree the mixture with a hand immersion blender or a standard blender in batches. Stir in milk or half and half. Reheat the soup over low heat, and drizzle each portion with a few drops of chili oil, if desired.
From the website The Kitchen Apartment Therapy
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