Curried Zucchini Soup
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is all Indian spice blend that’s widely available at specialty food stores, but if you don’t have it, the soup is still great.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1 1/2 teaspoon garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes.
Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.
Makes 4 (generous 1 1/4-cup) servings
Per Serving: 90 calories, 2.5 g fat, 0 g saturated fat, 3 g protein, 12 g carbohydrate, 2 g dietary fiber, 540 mg sodium
