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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled. Ingredients:
2 cups diced onions |
1 tablespoon canola oil |
3 garlic cloves, minced |
1 teaspoon fresh ginger, minced |
2 teaspoons curry powder |
2 1/2 cups water (or stock) |
2 cups potatoes, peeled and cubed |
5 cups zucchini, cubed |
1 -1 1/2 teaspoon salt (less if using stock) |
2 tablespoons fresh cilantro, chopped |
1 cup milk |
3/4 cup plain yogurt |
1 tablespoon cider vinegar |
plain yogurt |
fresh cilantro or scallions or chives, minced |
Directions:
1. In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
2. Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
3. Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
4. Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
5. Remove from heat. Stir in milk, yogurt and vinegar.
6. Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
7. Reheat gently or refrigerate for 30 minutes for a chilled soup.
8. Garnish with a dollop of yogurt and sprinkled fresh herbs.
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