By: Lucy WavermanCurry paste gives lots of flavour to a vegetable that does not have much. Serve crunchy pappadums broken into small pieces as a garnish, if desired.
1 cup (250 mL) chopped onions
3 zucchini, trimmed and chopped
½ cup (125 mL) chopped Yukon Gold potatoes
1 tbsp (15 mL) Indian curry paste
4 cups (1 L) chicken stock
½ cup (125 mL) yogurt, optional
2 tbsp (25 mL) chopped coriander or mint
Salt and freshly ground pepper
3 zucchini, trimmed and chopped
½ cup (125 mL) chopped Yukon Gold potatoes
1 tbsp (15 mL) Indian curry paste
4 cups (1 L) chicken stock
½ cup (125 mL) yogurt, optional
2 tbsp (25 mL) chopped coriander or mint
Salt and freshly ground pepper
1. Combine onions, zucchini, potatoes and curry paste in a soup pot. Pour over chicken stock and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender. Stir in yogurt and mint.
2. Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
3. Reheat to a simmer but do not boil, as yogurt would curdle.
