This budget-friendly curried soup is as delicious as it is simple to prepare, and tastes like so much more than the sum of its parts. We have used a variety of curry powders over the years (from run-of-the-mill grocery-store brands to specialty Indian blends, and once even a spicy Jamaican curry powder – very delicious!), and we have never been disappointed by the end product.
Since this recipe uses only a handful of simple ingredients, try to select the freshest, highest-quality produce and broth. If you have the time and the inclination, try making your own vegetable broth from scratch – the results will speak for themselves.
What You’ll Need
– 2 T. vegan margarine (or vegetable oil, but only if you must!)
– 1 very large Spanish or yellow onion, sliced or diced
– 1 ½ lb. zucchini, sliced
– 1 ½ quarts (6 cups) vegetable broth
– 3 t. curry powder
– 1 t. black pepper
– ½ t. salt
– ¼ t. white pepper
In a very large saucepan or stock pot, heat margarine over medium heat. Add onions and saute until somewhat soft, about 2 or 3 minutes. Add sliced zucchini, cover, and let soften, another 5 to 10 minutes. You may want to add a dab more margarine to saute the zucchini slices.
When zucchini is softened, add half of your broth (3 cups or so) to the pot, cover, and bring to a simmer. Simmer until the zucchini is completely cooked, about 10 minutes. Add your spices to the remaining broth and stir. Add remaining broth to the pot.
With an immersion blender, puree your soup until it is free of chunks. You may want to puree in batches, removing a few cups of soup at a time from the pot and blending in a large container. Be very careful not to splash yourself with hot soup!
If necessary, return the blended soup to the pot and reheat. Ladle into bowls, top with a garnish of chopped chives or parsley, and enjoy! (If you like, you may add a swirl of vegan cream to the hot soup for garnish, as well.)