4.9
(18)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
Step 2
Add the salt, zucchini and curry powder. Sauté a few minutes more.
Step 3
Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
Step 4
Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
Step 5
Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
Step 6
Reheat to serve.
Step 7
Garnish with cilantro, mint,
Your folders

194 viewsshelikesfood.com
20 minutes
Your folders

328 viewstasteofhome.com
4.3
(4)
8 hours
Your folders

567 viewscooking.nytimes.com
4.0
(1.0k)
Your folders

531 viewscookieandkate.com
4.8
(113)
45 minutes
Your folders

457 viewsfeastingathome.com
4.9
(19)
20 minutes
Your folders

238 viewsibreatheimhungry.com
5.0
(1)
Your folders

196 viewstasteofhome.com
5.0
(3)
50 minutes
Your folders

390 viewswashingtonpost.com
Your folders

291 viewsbbc.co.uk
4.7
(29)
1 hours
Your folders

323 viewswashingtonpost.com
Your folders

328 viewsthevegspace.co.uk
5.0
(28)
35 minutes
Your folders

188 viewsiheartvegetables.com
30 minutes
Your folders

204 viewsiheartvegetables.com
30 minutes
Your folders

290 viewsfoodandwine.com
4.0
(5.8k)
Your folders

437 viewstaste.com.au
4.7
(56)
30 minutes
Your folders

265 viewsfoodinjars.com
Your folders
367 viewsalmanac.com
4.0
(1)
Your folders

650 viewsminimalistbaker.com
4.9
(358)
25 minutes
Your folders

338 viewsallrecipes.com
5.0
(5)
35 minutes