Curried Zucchini Soup

About once a month we get a call from our friend Chef Karen and she orders a big delivery of vegetables to prepare juice and meals for a 2-day cleanse. Her clients pick up all the juice and light meals they need to eat a light, cleansing diet to re-start their physical systems. She has shared her vegan, gluten-free, dairy-free meals with us and they are delicious! Here is a recipe that is good for you and uses what is most abundant right now – zucchini.

2 TB coconut oil

2 onion diced

4 diced  garlic

1 granny smith apple chopped

1  TB  organic curry powder blend (I use frontier blend)

1 tsp  turmeric

8 cups chopped zucchini

2 ½   cups water

3 cups cooked brown rice

3 (adjust to thickness you want) cups cream or unsweetened full fat coconut milk (dairy free option)

Sea salt to taste

Black pepper to taste

Sautee first four ingredients in soup pot with coconut oil for about 8 minutes stirring frequently- add curry powder and turmeric for last minute to toast spice stirring frequently. Add Zucchini to pot and sauté briefly.  Add water. Simmer  until zucchini is soft, about 15 minutes . Add rice and cream or coconut milk.  Blend soup with hand blender or vitamix  to finish—add sea salt to taste. Let sit covered for 20 minutes before serving. Freezes well

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About Fat Moon

Elizabeth is farmer, weeder, and owner of Fat Moon Farm in Westford, MA. Fat Moon sells locally grown vegetables and meat and hosts events that promote healthy lifestyles. Her favorite place is in the field at the farm and second favorite place is on a bike. Follow on Twitter @FatMoonFarmer
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