Here is my first recipe for Turmeric-mania, using fresh zucchini with a pre-made curry mix from McCormick. This particular brand of curry powder combines coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper, and ginger (whew!). The recipe below is from Everyday Food: Great Food Fast, and “a cup of this soup is delicious, served hot or cold.” Enjoy Turmeric-mania Recipe #1.

1 tbsp olive oil
1 medium onion, chopped
1 tbsp salt
2 garlic cloves, minced
2 tsp curry powder
1 1/2 lbs zucchini, about 3 medium/2 large, sliced 1 inch thick
1 baking potato, peeled and cut into 1 inch chunks
1/3 cup sliced almonds, toasted, for garnish

Heat oil in a large saucepan over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add minced garlic and curry powder. Cook, stirring constantly, until fragrant, about 1 minute.

Add sliced zucchini and potato, plus 4 cups water. Bring to a boil, then reduce heat and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more than halfway, liquids will expand), until smooth. Serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Sauteing onion:

hot-onions.jpg

Adding garlic and curry powder:

curry-saute.jpg

Simmering zucchini:

zucchini-in-pan.jpg

Serving soup garnished with toasted almond slivers:

zucurry.jpg

One Response to “Curried Zucchini Soup”

  1. Jenn’s Cook Book » Blog Archive » Curried Carrot Soup Says:

    [...] featured in the Winter section of the book, but is great for a chilly Autumn evening as well. Like Curried Zucchini Soup, this can also be chilled and served [...]

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