Curried Zucchini Soup
From chihuahua 16 years agoIngredients
- 1 10 to 12 oz. zucchini shopping list
- 1 large bell pepper shopping list
- 1 large white or red onion shopping list
- olive oil shopping list
- 2 whole garlic cloves shopping list
- 5 C water or chicken stock shopping list
- 1 1/2 Tbl. curry powder shopping list
- salt and pepper shopping list
- 2 C chopped cilantro (tops only) shopping list
- 3 Tbl. chopped parsley shopping list
- 1 or 2 limes, cut into wedges shopping list
- sour cream and chopped cilantro for garnish shopping list
How to make it
- Preheat oven to 500 degrees.
- Cut zucchini, bell pepper and onion into 1-inch chunks and toss with olive oil. Add garlic cloves and toss again.
- Place vegetables in shallow baking pan that has been coated with non-stick spray and roast about 25 minutes, stirring occasionally. When vegetables are cool enough to handle, chop lightly in a food processor.
- In a large saucepan, bring chicken stock or water to a boil. Reduce heat and add roasted vegetables, curry powder, salt and pepper. Simmer for 10 minutes.
- Add chopped cilantro and parsley. Simmer another 5 minutes.
- Ladle into bowls. Serve with a wedge of lime and top with a dollop of sour cream and chopped cilantro.
People Who Like This Dish 5
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The Rating
Reviewed by 2 people-
Wow, this is really good! Although I like cilantro, I didn't have any on hand, but didn't miss it because the curry was so good. Also, I didn't roast the veggies, but sauted them in the pot then added the stock and seasonings. Turned out great! W...more
lipsantos in Curitiba loved it -
This recipe made a lot and I had leftovers. I added a bottle of unsweetened coconut milk, reheated it, and served it over rice. It made a quick vegetarian lunch for a couple of my veggie friends.
lipsantos in Curitiba loved it
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