Recipe Zucchini Soup Curry

Cover and bring to a simmer.

Recipe zucchini soup curry. Cover and simmer until zucchini is soft about 15 minutes. Season with chili powder and. Saute until fragrant but not too brown. In a large saucepan or dutch oven combine all ingredients.

Pour into a clean container and let cool. Cook covered 12 minutes or until zucchini is softened stirring occasionally. Add zucchini chicken broth salt and curry powder to the pot. Add zucchini and thyme.

Return to pan and heat through. Add vegetables and sautee for 2 minutes. Add curry powder and garlic. Remove from the heat.

Add broth veggies should be just covered and let simmer with lid on until veggies are tender 15 20 minutes. Raise heat to medium high add zucchini pour in broth and add 1 tsp. Cook until the zucchini is soft about 15 minutes. Add garlic and curry powder and stir until fragrant about 1 minute.

Directions in a medium pot heat the oil over medium high heat. 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 cup basmati rice salt to taste freshly ground pepper i like a lot of it in this. Puree in batches in a blender on low speed. Ingredients 2 tablespoons extra virgin olive oil 1 large onion halved and thinly sliced 1 tablespoon curry powder teaspoon sea salt to taste 4 small zucchini halved lengthwise and cut into 1 inch slices 1 quart chicken stock.

Melt butter in a pot over medium heat. Add the onions and garlic and cook stirring until soft about 3. With a hand held immersion blender or in batches in a food processor puree the soup. 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.