I made a soup this weekend and thought I would share the recipe. I am a notoriously horrible vegetable eater and this soup makes me feel very clever since it's stealth vegetable eating. This soup is incredibly creamy and I can't believe it doesn't have cream in it.
Zucchini Curry Soup
makes 4 servings
2 zucchinis (I did 4c by weight)
salt (I used the IP salt)
1 clove garlic
curry powder of choice (I used a mix, any would work)
ginger powder (optional)
16oz NF chicken stock
Slice your zucchinis into half moons and season with salt, pepper, and garlic powder. A good generous shake of each should do. Measure 1/4tsp if you prefer to measure.
Sautee them in a dutch oven or soup pot until they are good and soft (softer than if you were eating them plain). Mince your garlic and add it for the last minute or so. This will keep the garlic from getting too done, but you do want it to cook a little.
Add your chicken stock to the zucchini and allow the mixture to come to a simmer, then stir in your curry powder. I used just shy of a tablespoon of my favorite curry mix which is called Malaysian Ginger Curry, but plain curry powder and some other Indian spices (like garam masala, cayenne, tumeric, etc) would work. Use what you have.
Simmer the soup for a few more minutes then remove from the burner to let cool. Use an immersion blender or your home blender to blend until soup is smooth. If you are using a large blender, be aware that warm soup expands in the blender and blend carefully.