Despite the near 100 degree temperatures here in Arizona, I’ve been on a bit of a soup kick.
I love to have a big warm bowl and pair it with a cheese crisp made with my Homemade Spelt Tortillas, and, since I’m sitting cool and comfy in my air-conditioned space, I don’t really care that the sidewalks outside are searing hot.
This is typically how it goes for me though. Cold smoothies in the winter, piping soup in the summer. Go figure.
While my Creamy Lemon Broccoli Soup is usually my go-to, I figured, while I have the urge, I ought to test out a few new kinds, giving the blog a few more options in the process.
This soup was a winner from the start, and it brings into the picture one of summer’s most abundant vegetables: zucchini!
Paired with a few basics and a pop of curry, this seemingly ordinary soup becomes something reminiscent of what you might discover in an elegant restaurant.
Top it with sprinkle of chopped cilantro, toasted pumpkin seeds, and a squeeze of lemon juice for something even more delicious and filling.
- 1 T. olive oil
- 1 c. onion, chopped
- 2 garlic cloves
- 1 t. sea salt, divided
- 2 t. curry powder
- dash (or two) cayenne pepper
- 2 lbs. zucchini (about four large), ends trimmed and chopped
- 3½ c. water or broth (I use water)
- ⅓ c. coconut milk (see Notes for link to my homemade version)
- Heat the oil and add the onion, garlic, ½ teaspoon salt, curry powder, and cayenne.
- Saute for five minutes.
- Add in the zucchini and cook for another five minutes.
- Stir in the water or broth and bring the mix to a low boil.
- Lower the heat, and simmer the vegetables for 20 minutes.
- Puree the soup using an immersion blender or other blender.
- Stir in the coconut milk, as desired, along with another ½ teaspoon or so of salt.
- Top with a bit of cilantro, if desired.
Adapted from Emeril
This is the coconut milk I use in this recipe.
Unfortunately, this is not one my kids dig, due in large part, I think, to the curry powder.
It has a very subtle flavor with a slight curry kick, and the smooth consistency provided by pureeing makes it very easy to eat and digest.
Do you eat soup in the summer?