Curried Zucchini Soup
A light and flavorful zucchini soup recipe with curry powder and apples.
1 medium onion, chopped, about ½ cup
1 small clove garlic, minced
1 small carrot, shredded
1 Tbsp butter
2 medium zucchini, sliced or chopped, about 1 ½ to 2 pounds
2 apples, peeled, diced
4 cups chicken broth
2 ½ tsp curry powder, or to taste
Salt, to taste
In a large saucepan, melt butter over low heat; sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth, and curry powder. Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes.
Carefully puree the hot soup in the blender in small batches. Add salt and pepper to taste. Serve soup garnished with cilantro or Italian parsley leaves.
Serves 4 to 6
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