In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (493g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (47%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36.9mg||11 %|
|Sodium 1148.8mg||40 %|
|Potassium 675.7mg||18 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.5g|
|Protein 4.1g||6 %|
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Calories per serving: 121
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