Karen's Curried Zucchini Soup (Serves 6)

By Carolben

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 2 Lbs. zucchini (about 6), trimmed, coarsely chopped
• 4 cups low sodium chicken or veggie broth
• Salt and Pepper
• 1 Cup reduced fat sour cream
• 2 Tbsp chopped fresh cilantro for garnish

Preparation

Step 1

1. Warm oil in a pot over medium heat. Add onion and saute' until softened, 6 to 8 minutes. Add garlic and curry powder. Stir until fragrant, about 1 minute. Raise heat to medium-high. Add zucchini, pour in broth and add 1 tsp salt. Cover and bring to simmer. Remove cover. Reduce heat to medium, to maintain simmer, and cook until zucchini is very tender, about 20 minutes. Remove from heat and cool slightly.

2. Puree soup in a blender until smooth. Transfer to bowl and wait at least 2 hours.

3. Just before serving, whisk sour cream and season with salt (if needed) and pepper. Ladle into chilled bowls and garnish with cilantro.