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Curried Zucchini Soup

User Rating4.1 out of 5 (7 Reviews)  Write a Review

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Curried Zucchini Soup

Curried Zucchini Soup

Diana Rattray
A light and flavorful zucchini soup recipe with curry powder and apples.

Ingredients:

  • 1 medium onion, chopped, about 1/2 cup
  • 1 small clove garlic, minced
  • 1 small carrot, shredded
  • 1 tablespoon butter
  • 2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
  • 2 apples, peeled, diced
  • 4 cups chicken broth
  • 2 1/2 teaspoons curry powder, or to taste
  • salt, to taste

Preparation:

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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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
Used the recipe as a baseAugust 23, 2009By mytwocentsworth
"I added some celery to get the salt as suggested by another reviewer and put some basil in it. I thought it was quite good that way. I also let it sit awhile after I puree it, I think it got thicker."

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