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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 clove garlic, minced |
2 teaspoons curry powder |
2 pounds zucchini (about 6), trimmed, coarsely chopped |
4 cups low-sodium chicken or vegetable broth |
salt and freshly ground black pepper |
1 cup reduced-fat sour cream |
2 tablespoons chopped fresh cilantro for garnish |
Directions:
1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. salt. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.
2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
3. Just before serving, whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.
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