Yield 4-6 Servings
Step #1: In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry or turmeric powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.
Step #2: Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Step #3: Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the coconut milk. Simmer for 3 minutes.
Step #4: Adjust the seasoning, to taste. Serve garnished with the cilantro.
Note: This soup can also be served cold. If desired, simply refrigerate for 4-6 hours, until well chilled.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Side Dish
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 12 g
Total Carbohydrates 8 g
Dietary Fiber 2 g
Sugars 3 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/zucchini-soup/