Super-filling and super-flavorful, this Zucchini Curry Lime Soup is a creamy yet healthy soup you can feel good about serving to your family!
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I have said it before, and I will say it again, I am not a huge fan of soup.
It’s not that I dislike soup, but it isn’t a dish that I crave. The idea of it just doesn’t have a lot of appeal to me. At restaurants, when given the choice between soup or salad, I will ALWAYS take the salad. I don’t know why, really, but a salad just has more appeal to me.
However, even though all of that is true for most soups, this soup changed that for me. I actually CRAVE this soup! Such yum! And the best part (for me, at least) is that it is really easy to make!
Pair this up with some bakery bread on the side, and you have a simple but filling meal for your family. Or serve alongside a seafood entree if you want something a little more substantial. Although, trust me, this soup is very hearty all on its own!
I recommend using an immersion blender to blend this into a smooth, creamy soup. If you don’t have an immersion blender, you can use a regular blender or a food processor. Just be careful not to overfill when you use those tools. Depending on the size, you may need to blend in batches to avoid overflowing.
You may be wondering about Thing 2. Is this a dish he could ever enjoy? And the answer to that is YES. He didn’t love love love it, but he did like it. So here’s another way for me to get more veggies into him!
- Cut the zucchini into bite-sized chunks.
- Add to large pot, along with the onion, olive oil, curry, turmeric, salt and pepper.
- Saute until the zucchini is softened, about 5 minutes.
- Add the chicken broth, cover, and simmer for 20 minutes.
- Add the lime juice.
- Using an immersion blender, blend until the soup is smooth and creamy. Alternatively, you could also the soup into a blender or food processor for blending.
- Serve with garnishes (if desired).
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