Ingredients:
1 1/2 pounds of zucchini and/or yellow squash, peeled and chopped
1/2 large onion, thinly sliced
1 chopped celery rib
3 peeled and chopped carrots
3 peeled and chopped red potatoes
6 cups of low-sodium vegetable stock
1 teaspoon curry powder
1/4 teaspoon tumeric
1 ounce of butter
3/4 cup heavy cream (optional)
fresh dill
salt
Directions:
In a large soup pot with a lid, saute onion, celery and carrots on medium high heat in butter for about five minutes. Add the squash and potato, stir for a minute, then add the stock. Lower the heat to medium, cover and let come to a boil. Stir and reduce the heat again to medium low, let this cook down for about thirty minutes.
At this point you can either let this mixture cool and puree it for a smoother consistency, or just mush it up with a spoon and roll with it. If you puree the mixture, return it to the pot and continue as follows.
Add the curry powder and tumeric and stir into the mix at medium heat. Add salt to taste.
Pour the cream in a large bowl and temper by ladling in a few spoonfulls of the hot soup. Add the tempered cream to the soup and mix thoroughly. You can also save this step and drizzle cream in the soup immediately before serving.
This soup is fantastic served hot or cold by chilling, covered, in a refrigerator for about four to six hours. Serve topped with fresh dill.
June is National Fresh Fruit and Vegetables Month. Find local fruits and vegetables at the Covington Farmer’s Market every Wednesday from 10 am – 2 pm and every Saturday from 8 am – 12 noon! Live music at both markets.
