Soups & Stews : Vegetable Last Updated: Aug 10th, 2009 - 11:06:36 Curried Zucchini Soup By Sandra Woodruff  Printer friendly page Yield: 5 servings 1 tablespoon extra virgin olive oil 3/4 cup chopped onion 2 teaspoons crushed garlic 3 cups diced unpeeled zucchini 1 cup diced peeled Yukon Gold potato 3 cups water 2 teaspoon vegetable or chicken bouillon granules 2 teaspoons mild or medium Indian-style curry paste or curry powder 1. Place the olive oil in a 3-quart pot and melt over medium heat. Add the onion, cover, and cook for several minutes or until the onion softens. Add the garlic and cook for 20 seconds more. 2. Add the zucchini, potato, water, bouillon granules, and curry paste or powder to the pot. Cover, and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes or until the vegetables are tender. 3. Using an immersion blender, puree the soup until smooth, or leave slightly chunky if desired. Serve hot. Nutritional Facts (per 1-cup serving) Calories: 76      Carbohydrates: 10 g      Fiber: 2.1 g Fat: 3.9 g      Sat. Fat: 0.4 g Cholesterol: 0 mg          Protein: 2.1 g      Sodium: 319 mg      Calcium: 20 mg   Diabetic exchanges: 1/2 carbohydrate, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page