Indian-Spiced Zucchini-Coconut Soup

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 4 medium zucchini, cut into 1/2-inch dice
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Pinch cayenne
• 1 ½ teaspoons kosher salt
• Freshly ground pepper to taste
• 1 ½ cups chicken broth, homemade or low-sodium canned
• ½ cup unsweetened coconut milk
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh mint
• ½ teaspoon grated orange zest
• 1 teaspoon grated unsweetened coconut

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    116 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 7 grams protein; 0 milligrams cholesterol; 1483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
2. Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

45 minutes