Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Many zucchini soups are served chilled, but we make this curried version to serve hot. There are many different types of curry powder available; we use a mild red curry, but you can also use a yellow or green variety. Enhances with the flavors of dill and thyme, this soup is a warm hug on a cool day.
I recommend using all organic non GMO ingredients.
Preparation Time: 15 minutes
Ingredients:
¼ Cup olive oil
6 Medium zucchini, diced
½ Medium red onion, finely diced
1 Rib celery, minced
2 Tablespoons mild curry powder
2 Cloves garlic, minced
8 Cups vegetable broth
3 Tablespoon minced fresh dill, or 1 tablespoon dried
3 Tablespoon minced fresh thyme, or 1 tablespoon dried
2 Cups soy milk or organic milk
3 Tablespoons unbleached white flour
1 Tablespoon salt
½ Teaspoon freshly ground black pepper
Cooking Time: 30 minutes
Directions:
Heat 1 tablespoon of the oil in a large heavy saucepan over medium heat. When the oil is shimmering, add the zucchini, onion, celery, curry powder, and garlic; sauté until the vegetables are tender, about 10 minutes.
Transfer the sautéed vegetables to the container of a food processor, add 1 cup of the broth, and process until smooth. Return the mixture to the saucepan, add the remaining 7 cups if broth, the dill, and the thyme. Bring the liquid to a boil, reduce the heat and simmer 15 minutes. Add the soy milk and simmer another 5 minutes.
While the soup is simmering, heat the remaining 3 tablespoons of oil in a sauté pan; stir in the flour, and cook, stirring, until the mixture is smooth and golden brown. Stir the flour mixture into the soup just until it is thickened. Remove from the heat at once. Add the salt and pepper, adjusting to taste, and serve hot.
Makes 10 Servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.