Turmeric Zucchini Soup – Closet Cooking

Turmeric Zucchini Soup

Turmeric Zucchini Soup

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 6

A light and tasty zucchini soup with lemon, turmeric, cayenne and ginger.

  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced/grated
  • 1 tablespoon ginger, minced/grated
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne (optional)
  • 3 cups vegetable broth (or chicken broth)
  • 1 (14 ounce) can coconut milk
  • 2 pounds zucchini, diced
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons cilantro, chopped
  1. Heat the oil in a large sauce over medium-high heat, add the onion, carrot and celery and cook until tender, about 10 minutes.
  2. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne and cook, mixing, until fragrant, about a minute.
  3. Add the broth, coconut milk and zucchini, bring to a boil, reduce the heat and simmer until the zucchini is tender, about 10 minutes.
  4. Optionally puree some or all of the soup with a stick blender, in a food processor or a blender and return to the pan.
  5. Add the fish sauce and lemon juice before seasoning with salt and pepper to taste.
  6. Mix in the cilantro and enjoy!

Option: Add a tablespoon of Thai red curry paste along with the galic, ginger, cumin, coriander, turmeric, and cayenne.

Nutrition Facts: Calories 205, Fat 17g (Saturated 12g, Trans 0), Cholesterol 0, Sodium 303mg, Carbs 12g (Fiber 3g, Sugars 6g), Protein 4g

Nutrition by: Nutritional facts powered by Edamam

Original Source Link