Curried Zucchini Bisque
Thick, rich and filled with aromatic flavor.
margarine or oil
about 4 carrots
– 2 Tbsp curry
GF chicken stock
fresh Italian parsley
or 1 tsp dried marjoram
Salt and pepper to taste
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.
Makes 4-7 cups, depending on thickness desired
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