Pureed Zucchini Soup with Curry

Recipe from Cooking.nytimes.com
Martha Rose Schulman
  • 1   tablespoon extra virgin olive oil
  • 1   small onion, chopped
  • 2   garlic cloves, minced
  • 2   pounds zucchini, diced (about 7 cups diced)
  • 2   teaspoons curry powder
  • 6   cups chicken stock, vegetable stock or water
  • ¼   cup basmati rice
  •   Salt to taste
  •   Freshly ground pepper (I like a lot of it in this soup)
  •   Pinch of cayenne
  • 2   tablespoons fresh lemon juice


  • 2   tablespoons chopped chives
  • 1   small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
  •   Garlic croutons (optional)


  1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
  2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.


  • Advance preparation: This will keep for a couple of days in the refrigerator but tastes best on the day it's made. It can also be frozen.


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