INDIAN-SPICED ZUCCHINI-COCONUT SOUP
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams
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savage juice
[email protected]This soup is a 5-star recipe! It's easy to make, delicious, and healthy. I will definitely be making this soup again and again.
Ishor Giri
[email protected]This soup is the perfect comfort food. It's warm and hearty, and the flavors are so soothing. I love to curl up with a bowl of this soup on a cold winter day.
Lemon Lime
[email protected]I'm not usually a fan of zucchini, but this soup changed my mind. The sweetness of the coconut milk and the spices really complements the zucchini. I would definitely make this soup again.
Sh Ah
[email protected]I love spicy food, and this soup definitely has a kick! The coconut milk helps to balance out the heat, but it's still got a nice amount of spice. I would definitely recommend this recipe to anyone who loves Indian food.
Wilstrigde Hall
[email protected]I'm a college student on a budget, and this soup is a great way to eat healthy without breaking the bank. It's also a great way to use up leftover vegetables.
Azym Uddin
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and my kids love it. I usually double the recipe so that I have leftovers for lunch the next day.
Mekete Tsegae
[email protected]This soup was a hit at my last dinner party. Everyone loved the creamy texture and the complex flavors. I would definitely recommend this recipe to anyone looking to impress their guests.
Mindy Butler
[email protected]This soup is a great way to get your daily dose of vegetables. The zucchini is packed with nutrients, and the spices help to boost your metabolism. I also appreciated that the recipe is gluten-free and vegan, making it a great option for people with
Ahmar Butt
[email protected]I'm always looking for new and interesting soup recipes, and this one definitely fits the bill. The combination of zucchini, coconut milk, and Indian spices is unique and flavorful. I also liked that the soup was relatively low in calories and fat.
Kerem Bala
[email protected]This soup was easy to make and packed with flavor. I used a store-bought curry paste to save time, and it still turned out great. I served it with some naan bread and it was a hit with my family.
Harry Teall
[email protected]I love zucchini, and this soup was a great way to use them up. The spices were flavorful without being overpowering, and the soup had a nice, thick consistency. I would definitely recommend this recipe to anyone looking for a healthy and tasty soup.
Jacky Nthabiseng
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced, and the coconut milk gave it a creamy richness that was to die for. I will definitely be making this soup again and again.