Directions:
- 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. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- 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 cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.25 Kcal (3773 kJ) | ||
| Calories from fat | 103.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 32838.96mg | 1368% | |
| Potassium | 1100.52mg | 23% | |
| Total Carbs | 157.71g | 53% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 78.1mg | 130% | |
| Iron | 2.6mg | 14% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 189.16 Kcal (792 kJ) | ||
| Calories from fat | 21.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 18% | |
|---|---|---|---|
| Cholesterol | 4.31mg | 7% | |
| Sodium | 6892.61mg | 1368% | |
| Potassium | 230.99mg | 23% | |
| Total Carbs | 33.1g | 53% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.64g | 12% | |
| Protein | 1.57g | 15% | |
| Vitamin C | 16.4mg | 130% | |
| Iron | 0.5mg | 14% | |
| Calcium | 14.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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