Curried Zucchini Soup

The world might be preparing for an invasion of zombies, but right now I’m dealing with an invasion of zucchini. Let’s just say that I have an entire vegetable bin in my refrigerator dedicated to squash and zucchini right now, and it will probably stay that way through August. I love the little ones for sauteing or roasting and sometimes even raw, but the baseball bat ones often have a less appealing texture. Fortunately, I found this recipe for a zucchini soup and it was a perfect solution for consuming more bat-like zucchini: by pureeing the soup, you take care of any texture issues and get to focus on the lovely flavor. While I’m not normally a soup kind of girl in the summer, this one is so light that I don’t mind a hot dinner. I keep it simple by having it with some naan and yogurt, but I bet this would go well with any Indian inspired protein.

Curried Zucchini Soup

  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 lb zucchini, diced
  • 2 tsp curry powder
  • 5 cups broth or water
  • 1/4 cup rice
  • salt to taste
  • lemon juice
  • small zucchini, thinly sliced (optional)

In a large pot, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Add zucchini and curry powder and cook until fragrant, 1 to 2 minutes. Add liquid and rice, bring to a simmer, cover and allow to cook until rice is tender, ~20 minutes. Adjust salt to taste (you’ll need more if using water). Remove soup from heat and puree using an immersion blender, or in batches with a regular blender or food processor. Pour a little lemon juice over each bowl just before serving, and if desired, garnish with a few slices of zucchini. Serves 6 to 8.


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