Tangy Curried Zucchini Soup
|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|
|Chopped fresh basil/1.5 teaspoons dried basil||3 Tablespoon|
|Plain yogurt||6 Tablespoon|
|Sour cream||2 Tablespoon|
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).