Chilled zucchini curry soup

Cool off with this chilled soup! It’s even got plenty of vitamin A for beautiful summer skin!

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 teaspoons sweet or spicy curry powder
2 pounds zucchini, roughly chopped
1/2 cup grated carrot
4 cups low-sodium vegetable broth
3/4 cup light sour cream
freshly ground black pepper, to taste
6 sprigs parsley

Directions

1. Heat oil in a large pot over medium heat. Add onion and sauté for 4 to 5 minutes or until onions appear clear. Add garlic and curry and cook, while stirring, for about 1 minute.
2. Increase heat to medium-high. Add zucchini, carrots and broth. Stir. Bring to a simmer for 5 to 10 minutes, then adjust the heat to keep at a simmer for another 20 minutes. When vegetables are tender, remove from heat and let cool for 20 to 30 minutes.
3. Using a blender, puree soup in batches. (Soup should be smooth.) Transfer to a large bowl, cover and refrigerate for at least 2 hours.
4. Just before serving, whisk in sour cream and season with black pepper.
5. Garnish with parsley. Enjoy chilled.

Makes 6 servings

Recipe contains: milk

Carb choices per serving: 1/2

Print recipe card