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Curried Zucchini Soup
A quick and delicious soup featuring coconut milk and indian curry spices.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Mia Staysko
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1
Tbsp
coconut oil
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1
med onion
roughly chopped
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1- 2
cloves
garlic
minced
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4
tsp
Ace Coconut Curry spice or favourite curry blend
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1
tsp
cumin
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1
tsp
ground ginger
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4
zucchini cores or whole medium zucchini
cut into 1" pieces
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1
C
coconut milk
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3
C
chicken broth or bone broth
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Saute onion in coconut oil until soft, add garlic and sauté for another 2 minutes or so until soft
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Add spices to the pan and stir until fragrant
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Add zucchini and toss until spices are distributed
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Add coconut milk and broth to the pan, give it a stir and allow it to come to a low boil
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Reduce heat and simmer about 30 minutes until zucchini is soft
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Puree with hand blender until smooth, or blend in batches in regular blender