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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup. Ingredients:
1 onion (about 8 oz.), peeled and chopped |
4 cloves garlic, peeled and minced |
2 teaspoons olive oil |
1 pound zucchini, rinsed, ends trimmed, and coarsely chopped |
1 can (15 oz.) chicken broth |
1 can (14 oz.) reduced-fat (light) coconut milk |
1 tablespoon curry powder |
salt and white pepper |
Directions:
1. In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
2. Transfer mixture to a blender; whirl until smooth.
3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
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