Dairy/Gluten Free and Low Fat/Cal Curried Zucchini Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 11
Ingredients
*Zucchini (Shredded), 13 cup Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 3.25 serving *A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml), 1 serving *Curry Paste, Green, Thai Kitchen, 4 tbsp Curry powder, 3 tbsp *ground tumeric, 1 serving *Potato, raw, 1 small (1-3/4" to 2-1/2" dia.)*Clove of Garlic, 4 serving *onion, red - raw 1/4 cup, 8 serving *Extra Virgin Olive Oil, 1 tbsp PepperRed Pepper ground -1-2 tsp
Directions
Heat olive oil in pot and add diced onion and garlic. Saute until the onion is golden brown around the edges (approx 5-7 min). Add shredded and drained zucchini and broth to the pot (broth should just cover the zucc). Heat until zucc is very tender. In a separate bowl mix coconut milk and curry paste, and other spices. Bring close to a boil then transfer to pot with zucc mixture.

Once blended, transfer small amounts to a blender (a Ninja blender - small attachment - works perfectly) and puree until completely smooth. Add back to warm pot and cook completely pureed soup for another 5 minutes to meld flavors.

Serve immediately with cilantro sauce and/or Sriracha sauce for enhanced spice; or refrigerate and enjoy later!

Serving Size:Makes 11 1-cup servings

Serving Size: Makes 11 1-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user CRYSTALWARNING.
Servings Per Recipe: 11
Nutritional Info Amount Per Serving
  • Calories: 89.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 131.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.5 g

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