Curried Zucchini Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Coarse salt
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 1/3 cup sliced almonds, toasted, for garnish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Almonds, toasted (1/3 cup)
- Baking potato (1)
- Onion, medium (1)
- Zucchini (1 1/2 pounds)
- Cooking & Baking
- Curry powder (2 teaspoons)
- Garlic cloves (2)
- Olive oil (1 tablespoon)
- Salt, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published January 20, 2012 (1 year ago).
7 people saved this recipe.
