Curried Zucchini-Coconut Soup

@RedMountainspa #recipe

Yield: 10-1/2 Cup Servings

Main Ingredients:

1 tsp Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
4 lbs. Zucchini, diced (green part only)
1 1/2 Cup Vegetable Stock
Juice of one Lemon
1/2 Cup Coconut Milk, unsweetened
2 T Cilantro, chopped
2 T Mint, chopped
Zest of 1/2 Orange
2 tsp Coconut, grated and toasted

Seasonings:
1 tsp ground cumin, 1/2 tsp turmeric, pinch cayenne, 1/2 tsp kosher salt and black pepper to taste

Directions:

• Sauté onion and garlic in oil.


• When aromas are released, add cumin and turmeric.


• Sauté zucchini for a few minutes and remove from heat.


• Add cayenne, vegetable stock, lemon, and coconut milk. Puree. Season.


• Mince cilantro, mint, orange zest, and coconut together to make a seasoning to sprinkle on top of each serving.


• Soup may be served hot or cold, but needs to be over seasoned if served cold.

Recipe Nutrient Analysis, Single Serving:
Calories: 42
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0
Carbohydrate: 5g
Protein: 1g
Sodium: 59mg
Total Dietary Fiber: 2g