SEASONAL INGREDIENT STUDY NO. 2: Today was a day filled with engagements, and I was very late arriving to the Farmers Market. I was on the prowl for whatever zucchini and squash I could find, and as I bounced from vendor to vendor, it appeared I was too late. I had just settled on a small, and less than appealing selection, when I came across a much plumper and healthier bundle from another vendor, which was, of course, exactly what I was looking for. I scooped up everything they had, since I have no problem eating zucchinis.
Now that summer is here, today's recipe calls for a soup that can be served both hot or cold. I had planned to serve it chilled, but since I was already late serving dinner, we ate it piping hot. It was so delicious that way, and I plan to serve the leftovers chilled, for our next meal.
The tantalizing aroma of curry, garlic and onions filled our home, reminding me of the scents in my mother's kitchen, from childhood. Any curry powder from an Asian store will suffice, but I used the Massala Roasted Curry Powder that my mom brought me from Mauritius. Whoa. That stuff has some serious flavor. I need to buy more.
I was pleased with the end result, and received a family seal of approval; my husband cleaned his bowl and my 16-month old daughter ate more than her fill. This one's definitely a keeper!
- 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
Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add zucchini, potato, and 4 cups water. Bring to a boil; 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) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.