Curry zucchini soup

Published on 18/01/2011 | By Monica |

- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Yield
- 4

First came the Ratatouille and with the zucchini leftovers came this delicious soup. The exotic note the curry gives always comes as a surprise. Perfect for a light dinner or a soup and salad lunch. Delicious hot and cold.

Ingredients

1 medium red onion thinly sliced
2 zucchini
1 cooked potatoe
1 2/3 cups vegetable broth
1/3 cup milk
2 tablespoons curry powder
2 tablespoons olive oil
sesam oil
salt, pepper and nutmeg
1 tablespoon butter
sesam seeds to garnish
croutons for serving

Instructions

Cook the onions until soft with olive oil and a few drops of sesam oil.
Add the zucchini. At this point add also the curry powder, nutmeg and salt and pepper.
Cook simmering well one in a while and until the liquid from the zuchini evaporates.
Blend and add the broth. Add also the potatoe until you have the texture you wish for the soup.
Return to heat and add the milk.
Taste the salt, add if necessary.
Allow to boil and add the butter.
Serve with croutons and garnish with sesam seeds. You can serve it cold as well.