Cold Zucchini and Curry Soup
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Cold Zucchini and Curry Soup
Ingredients
- Olive Oil - 1 tablespoon
- Onion - 1 head
- Coarse Salt - to taste
- Garlic - 2 cloves
- Red Curry Powder - 2 teaspoons
- Young zucchini - 24.7 oz
- Potato - 1 piece
- Chopped almonds - 1.4 oz
Step by Step guide
Step 1
Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and 1 tablespoon of salt. Cook, stirring, until the onion is soft, about 4–5 minutes. Add the minced garlic and curry. Cook, stirring, until fragrant, about 1 minute.
Step 2
Add the thinly sliced zucchini, peeled and sliced potato, and 4 cups of water. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 10–15 minutes.
Step 3
Transfer the soup to a blender and puree until smooth. Chill and serve, garnished with toasted almonds.
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