I’ve had a few zucchini piled up on the counter that I haven’t been sure what to do with. They aren’t the young tender ones that taste great in zucchini carpaccio (which, btw, I make sans goat cheese and it is still super-yum) and I’m not in the mood for baking zucchini bread or zucchini cake.
So, this recipe from the gals at 3191 was just what I needed. I adapted it by using soymilk instead of coconut milk and I put a dollop of rich plain yogurt in the center and swirled it around into the soup. Also, I wanted to note that I made this with some BIG zucchini (you know, those ones that are lurking under the leaves that you don’t find until they are as big as your arm). I feared that the big zukes would turn out woody or flavorless, but that was not the case at all. And I didn’t even clean out the seeds–I just blended it all together in my Vitamix until it was creamy:
Curried Zucchini Soup with Coconut Milk
adapted from Great Food Fast
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (I used 3 medium-sized), sliced thick
1 baking potato, peeled and cut into 1-inch chunks
4 cups stock (the original recipe just calls for water)
coconut soy milk
1. Heat oil in large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 4-5 minutes. Add garlic and curry powder and continue to cook, stirring constantly until fragrant (another minute).
2. Add the zucchini, potato and stock. Bring to a boil, reduce the heat, and simmer until vegetables are tender (15-20 minutes).
3. Add coconut milk. Puree with immersion blender or in batches in blender until very smooth and velvety. Taste and season with salt and pepper. Seasoning depends on stock and potency and freshness of curry powder (my soup needed very little seasoning).