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Curried Zucchini Soup

CURRIED ZUCCHINI SOUP

this is a lovely, spicy soup, which is sure to warm you through on a chilly day. i luv its hot flavour, which does not overpower the zucchini. my sis and me came up with this recipe when i could only eat soup due to having my wisdom teeth pulled. i hope youll enjoy it as much as we did! feel free to sub any other squash for the zucchini and adjust the spices to your liking.

Time: 40 minutes

Steps:

  • heat the oil in a big cast-iron pot
  • add curry powder and garlic
  • saute until fragrant , but not too brown
  • add vegetables and sautee for 2 minutes
  • add broth and let simmer with lid on until veggies are tender
  • season with chili powder and salt and pepper
  • using a hand-held blender puree to your liking adding more broth if you find it too thick
  • serve with a nice crusty loaf of bread or any other item of your choice
  • )


curried zucchini soup image

Number Of Ingredients: 9

Ingredients:

  1. olive oil
  2. garlic cloves
  3. curry powder
  4. zucchini
  5. potatoes
  6. scallions
  7. vegetable broth
  8. chili powder
  9. salt and pepper


CURRIED ZUCCHINI SOUP

Delicious soup with simple ingredients. Easy to make.

Recipe From allrecipes.com

Provided by NADO2003

Time 45m

Yield 6

Steps:

  • Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.


Curried Zucchini Soup image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • sea salt to taste
  • 4 small zucchini, halved lengthwise and cut into 1 inch slices
  • 1 quart chicken stock


CURRIED ZUCCHINI SOUP

This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.

Recipe From food.com

Provided by Lalaloula

Time 40m

Yield 4 serving(s)

Steps:

  • Heat the oil in a big cast-iron pot.
  • Add curry powder and garlic. Saute until fragrant, but not too brown.
  • Add vegetables and sautee for 2 minutes.
  • Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
  • Season with chili powder and salt and pepper.
  • Using a hand-held blender puree to your liking adding more broth if you find it too thick.
  • Serve with a nice crusty loaf of bread or any other item of your choice. ;).


Curried Zucchini Soup image

Number Of Ingredients: 9

Ingredients:

  • 2 -3 tablespoons olive oil (I used a garlic infused one)
  • 2 garlic cloves, crushed
  • 6 teaspoons curry powder
  • 3 -4 medium zucchini, diced
  • 2 medium potatoes, diced
  • 4 scallions, white and green parts, chopped
  • 1 liter vegetable broth, warm
  • 1 teaspoon chili powder
  • salt and pepper, to taste


CURRIED ZUCCHINI SOUP

A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 40m

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  • Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
  • In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.


Curried Zucchini Soup image

Number Of Ingredients: 8

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • Coarse salt
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1/3 cup sliced almonds, toasted, for garnish


CURRIED ZUCCHINI SOUP

This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6-8 servings (2 quarts).

Steps:

  • In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.


Curried Zucchini Soup image

Number Of Ingredients: 7

Ingredients:

  • 2 pounds zucchini, sliced (about 4 medium)
  • 5 green onions, chopped
  • 4 cups chicken broth
  • 1 to 2 tablespoons butter, optional
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper


CURRIED ZUCCHINI SOUP

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.

Recipe From food.com

Provided by Yellow Billed Magpie

Time 50m

Yield 8 1/2 cups, 4-6 serving(s)

Steps:

  • In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
  • Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
  • 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.
  • Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
  • Remove from heat. Stir in milk, yogurt and vinegar.
  • Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
  • Reheat gently or refrigerate for 30 minutes for a chilled soup.
  • Garnish with a dollop of yogurt and sprinkled fresh herbs.


Curried Zucchini Soup image

Number Of Ingredients: 15

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
  • scallions or chives, minced


EASY ZUCCHINI SOUP

This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Recipe From allrecipes.com

Provided by Julia L

Time 25m

Yield 5

Steps:

  • Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.


Easy Zucchini Soup image

Number Of Ingredients: 5

Ingredients:

  • ½ cup butter
  • 2 pounds zucchini, cut into chunks
  • 1 (15 ounce) can chicken broth
  • 1 teaspoon salt
  • 1 teaspoon curry powder


CURRIED ZUCCHINI SOUP

Recipe From epicurious.com

Yield 4

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes. Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.


CURRIED ZUCCHINI SOUP image

Number Of Ingredients: 8

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 medium zucchini, sliced into ¼-inch half-moons
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala (optional)
  • 3 cups vegetable broth
  • ½ cup plain fat-free or low-fat yogurt


PURéED ZUCCHINI SOUP WITH CURRY

Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 50m

Yield 4 to 6 servings

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
  • Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.


Puréed Zucchini Soup With Curry image

Number Of Ingredients: 14

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 pounds zucchini, diced (about 7 cups diced)
  • 2 teaspoons curry powder
  • 6 cups chicken stock, vegetable stock or water
  • 1/4 cup basmati rice
  • Salt to taste
  • Freshly ground pepper (I like a lot of it in this soup)
  • Pinch of cayenne
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped chives
  • 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
  • Garlic croutons (optional)


CURRIED ZUCCHINI SOUP

Recipe From epicurious.com

Yield 10 bowls

Steps:

  • 1. Melt 4 T butter. Add onions and cook for 10 minutes. Add curry for another five minutes. Cook over low heat, stirring occasionally. Add stock & potatoes; simmer uncovered for 15 minutes. Season with S & P. 2. Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes. 3. Purée the soup in batches. 4. Return the soup to the burner and add the cream. 5. Julienne the reserved zucchini. Heat 1 T butter and sauté over medium heat until wilted. Add to the bottom of the bowl. Garnish with chives.


CURRIED ZUCCHINI SOUP image

Number Of Ingredients: 10

Ingredients:

  • 5 T butter (divided)
  • 2 onions, coarsely chopped
  • 5 T Sweet Curry powder (I used 3)
  • 6 C chicken stock
  • 2 potatoes, peeled and cubed
  • 1 t salt
  • 1 t black pepper
  • 6 zucchini (divided)
  • 1 1/2 C heavy cream
  • Chives (garnish)


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