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Tangy Curried Zucchini Soup

Ingredients
  Chicken broth 3 Cup (48 tbs) (Low Sodium Or Regular)
  Garlic 3 Clove (15 gm), minced or crushed through a press
  Curry powder 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Zucchini 2 Large
  Scallions 4
  Chopped fresh basil/1.5 teaspoons dried basil 3 Tablespoon
  Plain yogurt 6 Tablespoon
  Sour cream 2 Tablespoon
  Cornstarch 2 Tablespoon
Directions

1 In a medium saucepan, bring the chicken broth, garlic, curry powder and pepper to a boil over medium-high heat.
2 Meanwhile, cut the zucchini into 1-inch lengths. Coarsely chop the scallions. Chop the basil.
3 Add the zucchini, scallions and basil to the boiling broth. Reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes.
4 With a slotted spoon, remove the solids to a food processor and process to a puree.
5 In a large bowl, blend together 4 tablespoons of the yogurt, the sour cream and cornstarch. Add the pureed vegetables and stir to combine.
6 Return the zucchini mixture to the saucepan. Bring the soup to a boil over medium heat and cook, stirring, until slightly thickened, 1 to 2 minutes.
7 Ladle the soup into bowls and garnish with the remaining yogurt (1 1/2 teaspoons per serving).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Quick

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 522 Calories from Fat 140

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 27.3 mg9.1%

Sodium 1966 mg81.9%

Total Carbohydrates 86 g28.7%

Dietary Fiber 22.2 g89%

Sugars 18.3 g

Protein 21 g42.1%

Vitamin A 89.6% Vitamin C 163.2%

Calcium 56.8% Iron 97.3%

*Based on a 2000 Calorie diet

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Tangy Curried Zucchini Soup Recipe