Servings | Prep Time | Cook Time |
---|---|---|
8 | 15 mins | 45 mins |
1. | Heat a large pot over medium-low heat. Add vegetable oil and shallots. Saute for 2-3 minutes until shallots are translucent. |
2. | Add zucchini to shallots and increase heat to medium. Season with salt and pepper and saute for 5 minutes. |
3. | Cover pot with lid and continue cooking for another 5 minutes. Uncover and increase heat to medium-high. Saute for 5 minutes to caramelize zucchini. |
4. | Reduce heat to medium-low. Add crushed garlic and curry powder, and cook another 1-2 minutes until garlic is fragrant. Add stock to the zucchini mixture. |
5. | Blend the soup mixture using an immersion blender or in batches in a blender. |
6. | Add sour cream and heavy cream. Season with salt and pepper to taste. |
There are 86 calories in 1 serving of Curried Zucchini Soup.
Calorie split: 41% fat, 47% carbs, 13% protein.
|
Serving Size | 1 serving |