Curried Zucchini Bisque

Filled with fresh veggies, and aromatic spices, this dairy free soup is perfect on a chilly night.

Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.

Add remaining ingredients except herbs, and bring up to a boil. Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.

Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.

Curried Zucchini Bisque

Marla Hingley

Thick, rich and filled with aromatic flavor.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 6

Ingredients

  

1x2x3x

• 2 Tbsp butter margarine or oil
• 1 onion chopped
• 1 cup chopped carrots about 4 carrots
• 2 tsp – 2 Tbsp curry to taste
• 6 cups chopped zucchini
• 1 cup corn optional
• 1 cup GF chicken stock or vegetable
• 3 Tbsp fresh Italian parsley or 1 tsp dried marjoram
• Salt and pepper to taste

Instructions

 

• Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.
• Add remaining ingredients except herbs, and bring up to a boil.
• Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.
• Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.
• For a creamier soup, add a dollop of sour cream to each bowl.

Notes

Makes 4-7 cups, depending on thickness desired

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