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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes. | 2. Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice. | 3. Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes. | 4. Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more. | 5. Remove from heat. Stir in milk, yogurt and vinegar. | 6. Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches). | 7. Reheat gently or refrigerate for 30 minutes for a chilled soup. | 8. Garnish with a dollop of yogurt and sprinkled fresh herbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	cups	diced	128.0	29.888	3.52	0.32
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
water	2 1/2	cups		0.0	0.0	0.0	0.0
potato	2	cups	peeled cubed	231.0	52.47	6.15	0.27
zucchini	5	cups	cubed	105.4	19.282	7.502000000000001	1.984
salt	1 - 1 1/2	1/2		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
milk	1	cup		148.84	11.6632	7.686	7.9788
plain yogurt	3/4	cup		-	-	-	-
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
plain yogurt				-	-	-	-
scallion			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.