Friday, September 25, 2009

Curried Zucchini Soup

This delicious soup is the perfect flavor for autumn when the apples are ripe, the carrots are ready, and the zucchini is still on the vine.  

1 medium onion chopped (about 1/2 cup)
1 small clove garlic, minced
1 small carrot, shredded
1 tablespoon butter
2 medium zucchini, sliced or chopped (about 2 pounds)
2 apples - peeled and diced
4 cups chicken broth (4 cups water and 5 chicken bouillon cubes)
2 1/2 teaspoons curry powder
salt to taste

In a large saucepan, melt butter over low heat. Add the onion, garlic, and carrot and saute until the onion begins to yellow.  Add zucchini, diced apples, chicken broth, and curry powder.  Bring to a boil and boil for 2 minutes.  Reduce heat to low, cover, and simmer for 20 minutes.  Puree in blender.   

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