Do you know what goes great with salad? A little slurp of soup!
Sometimes when I’m eating a lighter, smaller salad, I like to have a little something extra to fill me up. And a little cup or bowl of soup usually does the trick. This soup is a fitting farewell to summer and a great way to celebrate the start of fall.
This Indian summer soup is a blend of vegetable stock, fresh zucchini, sweet Vidalia onions, & warm curry powder. Make it more luscious with a cooling dollop of coconut cream and a sprig of fresh cilantro!
Is it just me or do most people over buy zucchini? Maybe it multiplies in my fridge! But I always seem to have more than I actually need. So this warmly spiced soup makes perfect use of that leftover zucchini. Use any curry powder you prefer. I love the curry powder from Penzey’s. For this recipe, I used the Now Curry. Nice & spicy!
The coconut cream is just a mix of sour cream and coconut milk. So quick to mix up, but such a special taste. Add some pumpkin seeds for some crunch!
This is a soup that’s perfect served both hot or chilled. I added some raw zucchini for some garnish. But I’ve made this before and added some leftover sautéed zucchini in it as well. You decide!
While I’ll often eat soup as my main meal, this soup is rather light for that. But it’s wonderful as a starter to any meal. Even better as a side to your salad or sandwich!
- 6 cups of vegetable stock
- 4 zucchini, chopped (set a few tablespoons aside for garnishing if desired)
- 1 Vidalia onion, chopped
- 2 Tablespoons of olive oil
- 2 teaspoons of curry powder
- pumpkin seeds for garnishing
- kosher salt & freshly cracked pepper
- fresh cilantro for garnishing
- ½ cup of sour cream
- ¼ cup of coconut milk
- In a medium soup pot or dutch oven, heat the olive oil over medium high heat.
- Add the onions, zucchini & curry powder.
- Season with a large pinch of salt and a few grinds of pepper.
- Cook until the vegetables are tender, 10-15 minutes.
- Add the stock and bring to a boil.
- Then reduce the heat and allow the soup to simmer for about 30 minutes.
- Carefully puree in batches in your blender.
- Taste & season with salt & pepper to your liking.
- Mix the sour cream and coconut milk together.
- Serve hot or chilled with a dollop of cream, pumpkin seeds and cilantro.
Support your local farmers!