Curried Zucchini Soup

I previously posted a recipe for Chilled Curried Zucchini Soup, that I had adapted from the Soup Bible (2007, Penguin Books).   Two nights ago, I modified it again by omitting the buttermilk and serving it warm.  I liked it even better this way, though that might have been partly because the cold weather influenced my desire for a warm soup.  If you like curry and other Indian spices, this soup is for you.  It  was incredibly simple and quick to make. 

Ingredients for the Curried Zucchini Soup

Ingredients:
1 Tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, chopped

1 teaspoon shredded fresh ginger root               
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups shredded zucchini
2 cups Pacific Natural Foods Organic Low-Sodium Chicken Broth

Preparation:
Heat oil in a large saucepan, add onion, garlic, ginger, curry powder, coriander, and cumin and cook over gently heat for 3 - 4 minutes.  Add zucchini and cook for 5 minutes, covered, until zucchini begins to soften.  Pour in chicken broth, and simmer for another 10 minutes or so, until zucchini is cooked.  Remove from heat and cool a little.

Blend contents of pan until smooth.  Ladle into soup bowls and garnish with a dollop of plain yogurt.  (Yogurt is not included in nutritional analysis.)

Nutrition:

Servings per recipe: 4

Serving Size: 1 cup

Calories:  68

Total Fat: 4 g                                                              
Cholesterol: 0 mg
Sodium: 40  mg
Total Carbs: 8 g
Dietary Fiber: 2 g
Protein: 2 g