Zucchini Curry Soup
Serves 4 pers.
Time 20 minutes
Carrots Autumn King
Early Nantes
Nantes Half Long
Scarlet Nantes

ingredients 6 diced carrots
1 diced onion
1 tsp olive oil
1 tsp unsalted butter
2 tsp chopped ginger
1 chopped jalapeno
2 diced zucchini
1 quart chicken stock
1 tsp curry power
salt and pepper


  • This soup is a simple summer meal full of flavour and delicately spicy.


  • In a large saucepan, heat the oil and butter together over medium low heat. Add the carrots and onions, cover and allow to slowly cook, do not brown, about 7 minutes. Add the ginger and jalapeno; cook for 3 - 4 minutes, then add the squash and enough broth to cover by 1 inch. Simmer over medium heat until all the vegetables are very tender, about 10 minutes more. Cool slightly.
  • Carefully ladle the ingredients into a blender (this will probably need to be done in batches); blend until smooth (hold the lid down using a towel to keep the hot liquid from escaping out the top). Return the puree to the sauce pan.
  • Place the pan on the stove and add curry powder and salt and pepper to taste. Heat thoroughly and serve.