Curried Zucchini Soup

This recipe was submitted by CSA member Corinna Cage.  She says that it is delicious, and we’re looking forward to trying it!

6 tablespoons olive oil
2 lbs zucchini, trimmed and sliced into half-moons
1 lb onion, peeled and thinly sliced
3 large apples (about 1-1/2 lbs), halved, cored, and thinly sliced
1 medium carrot, peeled and thinly sliced
1 teaspoon chopped fresh ginger
1 or 2 Serrano chiles, seeded and finely chopped
About 10 cilantro stems
2 tablespoons mild curry paste (or 1-1/2 teaspoon curry powder)
5 to 6 cups homemade or lower-salt chicken or vegetable stock
2 teaspoons fresh lemon juice;  more to taste
2 teaspoon Kosher salt, and more to taste

In a large saucepan, heat the olive oil over medium heat.  Add the zucchini, onions, apples, and carrot and cook without browining until the onion is soft and translucent, about 15 minutes.  Add the garlic, ginger, chiles, cilantro stems, and curry paste.  Continue cooking, stirring often, until all the ingredients are tender, about 20 minutes.

Add the broth and bring to a boil over high heat.  Reduce to a simmer and cook uncovered until the vegetables and the apples begin to fall apart, about 20 minutes.  Add the lemon juice and 2 teaspoon salt.

Remove the soup from the heat to cool slightly and then puree in a blender or food processor, or with an immersion blender, until very smooth.  Reheat the soup just before serving.  Season to taste with salt.

– The Best of Fine Cooking Soups and Stews

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