Zucchini Cream Soup

I know it is not winter yet, but there has been such a cold weather in Sweden that in the evenings, there is no better idea than slurping a cup of hot soup. My absolute favorite soups are those thick pureed ones. Therefore, when Tami of Running with tweezers announced her Super Soup Challenge Rematch, I couldn't resist...

The following soup is one of my absolute favorites, particularly for its creaminess. The original recipe calls for a combo of zucchini and carrots, but I have used different “creamy” veggies, such as parsley, broccoli, potatoes or cauliflower. Great as a soup together with fried breadcrumbs, or as a dip for crackers or kuftas:

(This beautiful spoon I got from my Russian friend Natascha, while we still lived in China...)

ZUCCHINI CREAM SOUP

spice ladder: **

prep time: 30 minutes
makes: 4 bowls

• 2 onions
• 3 tbsp olive oil
• 3 zucchinis
  
• 2 carrots
• vegetable broth
• salt and pepper
• 1 tbsp curry powder
• handful of parsley
  

Chop the vegetables, onions finely and zucchini and carrot roughly. Heat oil in a pan, add onions and brown them. Add the zucchini and carrot chunks and so much water that the veggies are covered. Bring to boil with other ingredients except for the parsley. Boil until the carrots are soft. Puree the soup, garnish with parsley and serve. You can leave couple of zucchini or carrots aside while you puree the soup and them mix them back in, so you have something to chew on :)

Update March 21st - Lovely KC of Kitschow decided to re-create my soup last week. She used cauliflower instead and made a lovely "Z" sign with smoked paprika powder. Now isn't that cute?