Zucchini Soup Infused with Curry

Ingredients

• 1 ½ pounds zucchini, sliced
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mustard seeds
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper
• sea salt to taste
• freshly ground black pepper to taste
• 1 cup vegetable stock
• ¼ cup chopped fresh cilantro
• 4 cinnamon sticks (Optional)

Step 1

Set up a steamer basket in a saucepan and adding enough water so it just touches the bottom of the basket. Bring the water to a boil, then add the zucchini, cover, and steam until it’s just tender—about 5 to 6 minutes. While the zucchini is steaming, melt the butter in another saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent, which should take around 5 to 10 minutes.

Step 2

Combine the grated ginger, cumin, coriander, mustard seeds, cinnamon, turmeric, cardamom, cayenne, salt, and black pepper in a small bowl. Toss this spice mix into the cooked onions, stirring well so the onions get nicely coated and fragrant. Add the steamed zucchini to the pan and stir it all together, letting it cook for a couple of minutes to warm through.

Step 3

Pour in the vegetable stock, stir everything together, and let it simmer until all the veggies are tender, about 8 to 10 minutes. Once everything is cooked, transfer the mixture in batches to a blender. Pulse a few times to break it up, then blend until smooth. Pour the creamy soup into bowls and finish each one with a spoonful of fresh cilantro and a cinnamon stick for a little extra flavor and flair. Enjoy!