Curried Zucchini Soup

(Originally posted by Blest)

I was feeling adventurous last night!  I don’t know about you, but sometimes I am just floored at the foods I’m willing to try now.  I’m a reformed picky eater, myself, and if someone had told the little girl I was that she would be eating zucchini at all, let alone as acurried soup…she never would’ve believed it.  (I didn’t even eat soups as a child. My mom’s chili - that was the only one I would go near with a ten foot bowl)  Anyway.  I was very pleased with this tasty soup. I could see drinking it by the gallon if I had a cold.

Curried Zucchini Soup

2 tsps extra-virgin olive oil

1 small onion, chopped

1 garlic clove, minced

2 medium zucchini, sliced into 1/4 inch moons

1 tbsp grated fresh ginger

1 tsp curry powder

1/2 tsp garam masala (optional - I had to skip this, didn’t have any)

3 cups vegetable broth

1/2 cup plain fat-free or low-fat yogurt

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes.  Add zucchini, ginger, curry powder, and garam masala, if using.  Cook 3 more minutes.

Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor. (Personally, I used my brand new food processor, only to have the soup come slurping out the top seal. No fault of the processor, I think it’s just the nature of soup to do that. Avoid the mess and use your blender) until smooth, or use a hand blender.  Whisk in yogurt before serving.

Makes 4 generous 1 1/4 cup servings.  Per serving: 90 calories, 2.5g fat, 3g protein, 12g carb, 540mg sodium

a Phase One recipe from The South Beach Quick & Easy Cookbook