Garnish this soup with a swirl of crème fraîche or sour cream flavored with lime juice and zest.
YIELDS 8 CUPS; SERVES 6 TO 8 AS A FIRST COURSE
INGREDIENTS
- 6 Tbs. olive oil
- 5 zucchini (about 2 lb. total), trimmed and sliced into half-moons
- 3 medium onions (about 1 lb. total), peeled and thinly sliced
- 3 large apples (about 11/2 lb. total), halved, cored, and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 3 cloves garlic, finely chopped
- 1 tsp. chopped fresh ginger
- 1 or 2 serrano chiles, seeded and finely chopped
- About 10 stems fresh cilantro
- 2 Tbs. mild curry paste (or 11/2 tsp. curry powder)
- 5 to 6 cups homemade or lower-salt chicken or vegetable broth
- 2 tsp. freshly squeezed lemon juice; more to taste
- Kosher salt
INSTRUCTIONS
- Heat olive oil in a large saucepan over medium heat.
- Add zucchini, onion, apples, and carrot. Cook without browning for about 15 minutes or until the onion is soft and translucent.
- Add garlic, ginger, chiles, cilantro stems, and curry paste. Continue cooking, stirring often, until all ingredients are tender for about 20 minutes.
- Add the broth and bring to a boil over high heat.
- Reduce heat to a simmer and cook uncovered for about 20 minutes or until the vegetables and apples begin to fall apart.
- Add lemon juice and 2 teaspoons of salt.
- Remove the soup from heat and allow it to cool slightly.
- Purée the soup in a blender or food processor until very smooth, working in batches if necessary.
- Reheat the soup just before serving.
- Season to taste with salt.
ALL ABOUT ZUCCHINI:
- Green zucchini is medium or dark green with tiny gold flecks; its skin is smooth or lightly ridged. Cousa, also called Lebanese, Middle Eastern, Magda, and Kuta, is shorter and plumper than its darker relative, with a blunt, rounded bottom end. This pale green squash has thin, tender skin and meltingly creamy flesh. Golden zucchini is sunny yellow and shaped like its green cousin. Don’t confuse it with yellow straight neck summer squash.
- How to choose Zucchini, like all summer squash, tastes best when picked young; if squash is allowed to grow too big, it gets watery, tough, and tasteless. Whether you’re choosing from the garden or the produce counter, pick small, firm squash that are plump and brightly colored. The skin should be free of blemishes and should have a smooth, glossy sheen. Zucchini is best when it’s no more than 6 inches long. If you see squash with fresh-looking blossoms still attached, buy them. This is a sure sign that the squash was picked and handled carefully on the way to the market.
- How to prep? After a gentle scrub under the faucet, zucchini is ready to cut. There’s no need to peel it. Besides adding nutrients, the skin helps the vegetable hold together better when cooked.
- How to store? Keep squash in a plastic bag in the refrigerator’s crisper drawer. It will last for 4 to 7 days, depending on its freshness when purchased.
NUTRITION INFORMATION PER 1 CUP:
- 200 CALORIES | 4g PROTEIN | 24g CARB | 11g TOTAL FAT | 2g SAT FAT | 8g MONO FAT | 1g POLY FAT | 0mg CHOL | 570mg SODIUM | 5g FIBER
