Lunch: Curried Zucchini Soup

Recipe by Amy Schroeder, Auburn, WA Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

Ingredients

1 onion (about 8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 teaspoons olive oil
1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
1 can (15 oz.) chicken broth
1 can (14 oz.) reduced-fat (light) coconut milk
1 tablespoon curry powder
Salt and white pepper

Instructions

In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
Transfer mixture to a blender; whirl until smooth.
Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

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