Chilled Curried Zucchini Soup
Serves: 4
  • 1 Tbl. olive oil
  • 1 small onion diced
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 tsp. lemony thyme leaves finely chopped
  • 1 tsp. sage leaves finely chopped
  • 2 zucchini squash large dice (about 3 cups)
  • 1 qt. vegetable broth
  • 2 tsp. yellow curry powder
  • Sea salt & fresh ground pepper to taste
  • sour cream, for garnish
  1. In a 2 qt. sauce pan, saute onion & shallot in olive oil over med low heat until onion is translucent. Then add garlic, thyme, and sage saute for 1 additional minute.
  2. Then add zucchini, broth, and curry powder and bring to boil. Reduce heat and gently boil until squash is tender but not mush. Add salt & pepper to taste.
  3. Puree soup with handheld immersion blender or in batches in traditional blender. Chill completely.
  4. Serve will dollop of sour cream. Garnish with Lemony Thyme leaves.
Recipe by Lemony Thyme at