Tangy Curried Zucchini Soup Recipe
Heavenly, superb, outstanding, are just some words to describe Tangy Curried Zucchini Soup. This Tangy Curried Zucchini Soup when served as an Appetizer will bring happiness in your dining room. Stock up on plenty of bags of Zucchini as you will want to make this Tangy Curried Zucchini Soup time and again. Stop ruminating and make this Tangy Curried Zucchini Soup right now!
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).
