Show:
Emeril Live
Episode:
Fresh Soups
Curried Zucchini Soup
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- Level: Easy
- Total: 7 hr
- Prep: 20 min
- Inactive: 6 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 196
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 356 mg
- Level: Easy
- Total: 7 hr
- Prep: 20 min
- Inactive: 6 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 196
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 356 mg
Ingredients
Directions
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
