How To Prepare
1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.
2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
3. Just before serving, season with pepper. Ladle into chilled bowls, garnish with cilantro and serve.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 2 pounds zucchini (about 6), trimmed, coarsely chopped
- 4 cups low-sodium chicken or vegetable broth
- freshly ground black pepper
- 2 tablespoons chopped fresh cilantro for garnish
Ingredients
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