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                                                                  Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 lb zucchini
                                                                  • Yes No 1 15 oz chicken broth
                                                                  • Yes No 1 14 oz reduced fat coconut milk
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No salt and white pepper
                                                                  • In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
                                                                  • Transfer mixture to a blender; whirl until smooth.
                                                                  • Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
                                                                  Yields: 5cups; 3 to 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

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