Dairy/Gluten Free and Low Fat/Cal Curried Zucchini Soup

*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
Pepper
Red Pepper ground -1-2 tsp

DO NOT add additional salt until you've completed the recipe; the curry paste is very salty.

Add lentils and pre-roasted beets, squash (any variety), or other roasted veggies to make a satisfying meal.

Fage plain greek yogurt and cilantro are delicious as garnishes.

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.