Tangy Curried Zucchini Soup Recipe
Ingredients
3 cups low-sodium or regular chicken broth
3 cloves garlic, minced or crushed through a press
3 tablespoons curry powder
1/4 teaspoon pepper
2 large zucchini
4 scallions
3 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
6 tablespoons plain yogurt
2 tablespoons sour cream
2 tablespoons cornstarch
Directions
1 In a medium saucepan, bring the chicken broth, garlic, curry powder and pepper to a boil over medium-high heat.
2 Meanwhile, cut the zucchini into 1-inch lengths. Coarsely chop the scallions. Chop the basil.
3 Add the zucchini, scallions and basil to the boiling broth. Reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes.
4 With a slotted spoon, remove the solids to a food processor and process to a puree.
5 In a large bowl, blend together 4 tablespoons of the yogurt, the sour cream and cornstarch. Add the pureed vegetables and stir to combine.
6 Return the zucchini mixture to the saucepan. Bring the soup to a boil over medium heat and cook, stirring, until slightly thickened, 1 to 2 minutes.
7 Ladle the soup into bowls and garnish with the remaining yogurt (1 1/2 teaspoons per serving).
2 Meanwhile, cut the zucchini into 1-inch lengths. Coarsely chop the scallions. Chop the basil.
3 Add the zucchini, scallions and basil to the boiling broth. Reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes.
4 With a slotted spoon, remove the solids to a food processor and process to a puree.
5 In a large bowl, blend together 4 tablespoons of the yogurt, the sour cream and cornstarch. Add the pureed vegetables and stir to combine.
6 Return the zucchini mixture to the saucepan. Bring the soup to a boil over medium heat and cook, stirring, until slightly thickened, 1 to 2 minutes.
7 Ladle the soup into bowls and garnish with the remaining yogurt (1 1/2 teaspoons per serving).
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