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Categories:
olive oil onion garlic zucchini ground cumin turmeric cayenne kosher salt freshly ground pepper chicken broth unsweetened coconut milk fresh cilantro fresh mint orange zest coconut
Viewed: 8 - Published at: 5 years agoIngredients
- 1 teaspoon olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 4 medium zucchini, cut into 1/2-inch dice
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Pinch cayenne
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1 1/2 cups chicken broth, homemade or low-sodium canned
- 1/2 cup unsweetened coconut milk
- 2 teaspoons chopped fresh cilantro
- 2 teaspoons chopped fresh mint
- 1/2 teaspoon grated orange zest
- 1 teaspoon grated unsweetened coconut
Method
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic and cook for 5 minutes.
- Add the zucchini and cook for 5 minutes.
- Stir in the cumin, turmeric, cayenne, salt and pepper.
- Stir in the broth and coconut milk.
- Bring to a boil.
- Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Scrape the soup into a blender and process until smooth.
- Place in a saucepan over low heat just until hot.
- Combine the cilantro, mint and orange zest in a small bowl.
- Divide soup among 4 bowls.
- Sprinkle with the grated coconut and then the herb mixture.
- Serve immediately.
