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Curried Zucchini Soup

Curried Zucchini Soup

Yield: 4-6 servings

Prep: 5 min

Cook: 35 min

Ready: 40 min

  • 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

  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.





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