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Tangy Curried Zucchini Soup

Quick.easy.cooking's picture
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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