Curried Zucchini Soup

My family grew zucchini in our summer garden ever since I can remember. Some grew large (even as large as my calf!) and we were always looking for ways to use this abundant vegetable.

Here’s another winner I’m adding to my list. It’s Curried Zucchini Soup, courtesy of Everyday Food magazine (another of Martha Stewart’s brilliant publications IMHO). (There is also a weekly TV show, called Everyday Food, featuring the recipes from the magazine cooked by Martha’s food staff. You can find it on PBS.)

All of the Everyday Food recipes call for eight ingredients or less. I’ve been getting this magazine for years and have cooked out of it frequently. The recipes call for flavorful, in season, ingredients that are quickly and easily combined for a yummy meal.

This soup may be served hot or cold. Everyday Food recommends that if you want to chill the soup quickly you should set the bowl of soup in icewater. I added a dollup of sour cream to the top.

Curried Zucchini Soup
Serves 4.

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

Directions:

  1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
  3. In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Safety note: If you are pureeing in a blender, do not fill the blender more than 2/3 full because the hot liquid will rise. You may want to hold down the lid firmly with a potholder or kitchen towel because, even with it 2/3 full, the pressure may also force the lid off. If you have an immersion blender, this is probably the safer route to go, but in my experience I don’t find that the soup is as smooth as in the blender.

Enjoy!
Jennifer Sanders, HTFMA