Curried Zucchini Soup
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but if you don'thave it, the soup is still great.
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
soup
south beach i
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 2 teaspoons extra virgin olive oil
- 1 small onion chopped
- 1 teaspoon curry powder
- 1 tablespoon grated ginger
- 2 medium zucchini sliced into 1/4in half moons
- 1/2 teaspoon garam masala
- 3 cups vegetable broth (low sodium of course!)
- 1/2 cup plain fat free or low fat yogurt
- Carbohydrate 31.4708028850419 g
- Cholesterol 0 mg
- Fat 2.47664326564877 g
- Fiber 1.46851926271947 g
- Protein 1.47585576927445 g
- Saturated Fat 0.360798749507784 g
- Serving Size 1 1 Serving (2147g)
- Sodium 8118.89375000024 mg
- Sugar 30.0022836223224 g
- Trans Fat 0.127299519139018 g
- Calories 147 calories
Heat oil in large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 min. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more min. Add broth and bring to a simmer. Cover and simmer until vegetable are tender, about 10 min. Puree soup until smooth. Whisk in yogurt just before serving.
