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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 1 cup chopped onion
- 3 zucchini, trimmed and chopped
- 12 cup chopped yukon gold potato
- 1 tablespoon indian curry paste
- 4 cups chicken stock
- 12 cup yogurt (optional)
- 2 tablespoons chopped coriander or 2 tablespoons mint
- salt & freshly ground black pepper
Method
- Combine onions, zucchini, potatoes and curry paste in a soup pot.
- Pour over chicken stock and bring to boil.
- Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender.
- Stir in yogurt and mint.
- Puree with a hand blender or in a food processor.
- Return to pot, taste for seasoning, adding salt and pepper as needed.
- Reheat to a simmer but do not boil, as yogurt would curdle.
