I think vegetable bisque soups are one of my favorite things to make. Butternut squash is my usual stand-by so I went looking through the cook books for something a little different. My South Beach Diet cook book had a recipe for a curried zucchini soup that looked perfect! I changed a few things about the recipe to suit my likes - I upped the curry amount just a little bit as I like it spicy!
Curried Zucchini Soup
- 2 tsp Extra Virgin Olive Oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 medium zucchini, sliced into 1/2-in half moons
- 1 Tbsp grated fresh ginger
- 1 1/2 tsp curry powder
- 1 tsp garam masala
- 3 cups vegetable broth
- Fat free yogurt for garnish
Chop your ontion and place in the bottom of a soup pot with the olive oil. Sweat the onions until they are translucent and tender. Add the garlic let it cook for a few more minutes. Add zucchini and continue cooking until it is almost tender. Add ginger, curry, and garam masala.
Once the veggies are all tender, add the broth and simmer for 5-7 minutes until everything is tender.
Transfer batch by batch into a blender or food processor and puree until smooth. Serve warm with a dollop of the yogurt on top.