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Star of India Curried Zucchini Soup

From Smooth Cooking

When Mark DeAnda had a contest for best original recipes on his smooth-jazz radio show in Santa Barbara, well-known local chef Charles Fredericks of Bouchon Restaurant judged each dish. This recipe by Mike Grimont was the winner. Absolutely amazing!

2 tablespoons butter
1 onion, diced
1 garlic clove, minced
1 teaspoon curry powder
4 zucchini, chopped
4 cups chicken broth
2 cups canned coconut milk
Juice of 2 lime or to taste
2 teaspoon sugar
1-2 teaspoons salt
Freshly ground pepper to taste

  1. In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 5 minutes, or until soft. Add the garlic and curry and sauté until fragrant, about 2 minutes. Add the zucchini and sauté for 5 minutes, or until soft.
  2. Transfer the zucchini mixture to a blender or food processor. Add 1 cup of the broth and purée.
  3. Return the purée to the saucepan. Stir in the remaining chicken broth and coconut milk and simmer the soup over medium-low heat for 30 minutes. Stir in the lime juice, sugar, salt, and pepper.

Makes 8 servings

Shopping List
Canned coconut milk 2 cups
Zucchini 4
Lime 1
Unsalted butter 2 Tbs.
Curry powder

Pantry List
Chicken broth 4 cups
Onion 1
Garlic 1 clove
Sugar 2 tsp.
Salt and pepper

Cook's Tips

This soup can be served either hot or cold and is even more delicious the next day.

Make it Your Own

If you wish, garnish the soup with a dollop of sour cream and sprinkle with chopped fresh chives or zucchini.

From Smooth Cooking