Curried Zucchini Soup

Curried Zucchini Soup

Yield: 4-6 servings

Prep: 5 min

Cook: 35 min

Ready: 40 min

Ingredients

• 2 pounds zucchini, trimmed and chopped

• 3 1/2 cups vegetable or chicken stock, recipe HERE

• 1/2 cup coconut milk

• 1 tablespoon coconut oil

• 1 cup chopped yellow onions

• 1 teaspoon minced garlic

• 2 teaspoons curry powder

• 1 teaspoon balsamic vinegar

• 1/2 teaspoon salt

• Pinch cayenne

• Chopped cilantro, garnish

Instructions

1. In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes.

2. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.

3. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the coconut milk. Simmer for 3 minutes. Adjust the seasoning, to taste.

4. This soup may be served hot or cold. If serving cold, refrigerate until well chilled, 4 to 6 hours.