Curried Cream of Zucchini Soup

I practically lived on this soup when I first discovered it. Faintly spicy and velvety without being over-rich, it is open to endless variations. It is a perfect way to try different curry powders (or even to make your own), and a great use for assorted vegetables, including cauliflower, broccoli, carrots, or a combinations. It is fabulous chilled!

Curried Cream of Zucchini Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 cups
  • 1 tablespoon unsalted butter
  • 1 to 2 medium Spanish onions, coarsely chopped
  • 2 to 3 garlic cloves, pressed or finely chopped
  • 1½ teaspoons curry powder
  • 1 to 2 teaspoons peeled, finely chopped fresh ginger root
  • 3 large zucchini (2 to 2¼ pounds total), sliced
  • ½ cup white rice
  • 6 cups chicken stock
  • ½ cup light or heavy cream
  • 2 tablespoons chopped fresh mint leaves, for garnish (optional)
  • 2 tablespoons chopped fresh bail leaves, for garnish (optional)
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onions, garlic, curry powder, ginger, and zucchini, and cook until tender, 15 to 20 minutes.
  2. Add the rice and stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, for 30 minutes.
  3. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and cream. Serve immediately, garnished with mint basil, if desired, or transfer to a container, cover, and refrigerate up to three days.