| Print Best: Curried Zucchini Soup Recipe |  |
Best: Curried Zucchini Soup
Ingredients:
| 1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil * |
| 5 Cups Zucchini 5 Cups Zucchini chopped [=1 1/2lb] |
| 2 Unit Onions 2 Unit Onions chopped |
| 1 Unit Celery 1 Unit Celery stalk diced |
| 1 Unit Clove Of Garlic 1 Unit Clove Of Garlic minced |
| 2 Teaspoons Curry Powder 2 Teaspoons Curry powder (up to 1/2) |
| 3/4 Teaspoon Salt 3/4 Teaspoon Salt [approx] |
| 1/2 Teaspoon Cinnamon 1/2 Teaspoon Cinnamon (or more, to taste) |
| 1/4 Teaspoon Pepper 1/4 Teaspoon Pepper [approx] |
| 1 Teaspoon Brown Sugar 1 Teaspoon Packed brown sugar firmly p |
| 6 Cups Vegetable Stock 6 Cups Vegetable stock or water |
Directions:
1. In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
2. Sprinkle with sugar; pour in stock and bring to boil.
3. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
4. In blender, pure zucchini mixture, in batches, until smooth.
5. Pour into clean saucepan; reheat but do not boil.
6. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney.
2. Sprinkle with sugar; pour in stock and bring to boil.
3. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
4. In blender, pure zucchini mixture, in batches, until smooth.
5. Pour into clean saucepan; reheat but do not boil.
6. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney.