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Categories:
olive oil curry powder ground cumin garlic red pepper onion zucchini vegetable stock water raisins cranberries salt
Viewed: 39 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 pinch red pepper flakes
- 1 medium onion, diced
- 2 medium zucchini, coarsly diced
- 1 cup vegetable stock (or chicken stock)
- 1 cup water
- 1 tablespoon raisins (or more if desired)
- 1 tablespoon dried cranberries (if available)
- 14 teaspoon coarse salt
Method
- Heat oil in a large pot over medium high heat.
- Add curry, cumin, garlic powder, red pepper flake and onion.
- Mix well, reduce heat to low, cook about 5 minutes.
- Add zucchini, stock and water.
- Increase heat to med high and boil, uncovered, about 10 minutes.
- Cover pot, remove from heat and let rest 5 minutes.
- Puree with hand blender or food processor until smooth.
- Add raisins, cranberries and salt.
- Blend again.
- Serve hot or cold.
