Dive into a bowl of refreshing bliss with our Cold Zucchini Soup with Curry! This vibrant dish combines the creamy goodness of coconut milk with the aromatic spices of curry, creating a delightful fusion that will tantalize your taste buds. Perfect for warm days or as a unique appetizer, this soup is not only easy to make but also packed with nutrients. In just 25 minutes, you can whip up this Indian-inspired delicacy that serves four, making it an ideal choice for gatherings or a simple family meal. Ready to impress your friends and family with a dish that’s as delicious as it is visually appealing? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 cups vegetable broth
- 1 cup coconut milk
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by preparing your ingredients. Chop the zucchinis and onion into small pieces, and mince the garlic cloves. This will help the soup cook evenly and blend smoothly later on.
- In a large pot, heat a splash of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the chopped zucchinis to the pot. Stir well and cook for about 5 minutes, allowing the zucchinis to soften slightly.
- Sprinkle the curry powder over the vegetables and stir to coat everything evenly. Cook for another minute to allow the spices to bloom and release their flavors.
- Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the zucchinis are tender.
- Once the zucchinis are soft, remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- After blending, return the soup to the pot (if using a regular blender) and stir in the coconut milk. Heat the soup over low heat until warmed through, but do not let it boil.
- Season the soup with salt to taste, adjusting the seasoning as desired. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Once the soup is heated and seasoned to your liking, remove it from the heat. Serve the soup cold or at room temperature, garnished with fresh cilantro leaves for added flavor and presentation.
Tips
- Ingredient Prep: Take the time to chop your zucchinis and onions into uniform pieces. This ensures even cooking and a smoother blend later on.
- Sautéing Technique: When sautéing the onions, aim for a golden translucence to enhance their sweetness. Don't rush this step; it builds a flavorful base for your soup.
- Curry Powder: Fresh curry powder can elevate the flavor profile significantly. If you have whole spices, consider toasting them before grinding for an extra burst of aroma.
- Blending: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. Blend in batches to avoid spills and ensure a smooth texture.
- Adjust Consistency: Feel free to adjust the thickness of your soup by adding more vegetable broth or water. This is especially helpful if you prefer a lighter soup.
- Serving Suggestions: For a refreshing twist, chill the soup in the refrigerator for an hour before serving. This enhances the flavors and makes for a cool, refreshing dish.
- Garnishing: Fresh cilantro not only adds a pop of color but also brings a fresh, herbal note that complements the curry beautifully. Consider adding a drizzle of coconut milk on top for an elegant finish.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
