Heat oil in a large saucepan over medium heat. Add onion and 1 TBSP salt. Cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder. Cook stirring constantly until fragrant, about 1 min.
Add zucchini, potato and 4C water. Bring to a boil. Reduce heat and simmer until vegetables are tender – about 10 to 15 min.
In batches, puree soup in a blender (do not fill more than halfway) until smooth. Serve immediately or let cool and refrigerate.
Serve with shredded cheddar cheese as garnish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.5mg||1 %|
|Sodium 51.3mg||2 %|
|Potassium 388.5mg||10 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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