Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Curried Zucchini-Potato Soup
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- #91523
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon salt
2 cloves garlic, minced
2 teaspoons curry powder
1 1/2 pound zucchini, sliced 1-inch thick
1 baking potato, peeled and cut into 1-inch chunks
4 cups water
1/3 cup sliced almonds, toasted, for garnish
directions
Heat oil in a large saucepan over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add minced garlic and curry powder. Cook, stirring constantly until fragrant, about 1 minute.
Add sliced zucchini and potato, plus the water. Bring to a boil, then reduce heat and simmer until vegetables are tender, 10 to 15 minutes.
In batches, puree soup in a blender (do not fill more than halfway, liquids will expand), until smooth.
Serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
added by
kelcey
nutrition data
Nutritional data has not been calculated yet.
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