Curried Zucchini Soup

Our garden this year, like most, has not had the best year! Between the springs late frosts, high summer temperatures, lots of wind, and no rain, these guys have been through a lot! We did all our garden from seed this year, the peas and tomatoes have suffered the most.

Lucky for us not all is lost! Over half our seeds were zucchini, and despite the less than favorable conditions they have proved hearty and healthy as ever! We planted lots of Zucchini after last years success of the Zucchini Chocolate Chip Cookies! Connie's Cookies sold out of them at Farmers Market every week! And of course you can't find any zucchini better than the ones home grown in our garden!
The abundance of the zucchini has exceeded what we originally thought, in fact, it has been so plentiful, it has exceeded my cookies needs (and I bake a LOT), eating plain and sauteed, and giving away to neighbors. The wonderful thing about zucchini is you can puree it and then freeze for later. This afternoon I decided to puree and freeze, as I was doing so, I had a great idea for Zucchini soup. The light bulb went off, and I just couldn't help myself. I knew I had some green curry paste and coconut milk, and I was dying to know how this would work out! Well, it was a raving success after all, of course I don't think there is anything I don't love with curry powder! So here is some Thai inspired soup. It is great on its own as a side, or you can hearty it up with rice and grains for more of a main meal! It's packed with Zucchini vitamins and makes me feel healthier just dreaming about it!

So here is to the zucchini abundance this year, this ones for you tough Zucchini!

Curried Zucchini Soup

2 large zucchini's (pureed)
1 cup chicken broth
1 tbsp green curry paste (or 2 tbsp if you like it spicier)
1 tbsp lime juice (or juice of 1 lime)
1 tbsp fish sauce OR soy sauce
1 can (13.5 oz) lite coconut milk

1. Heat the pureed zucchini's, chicken broth, and green curry paste over low covered, about 20-30 minutes (until zucchini is soft and tender).
2. Add lime juice, fish sauce (or you can substitute soy sauce), and coconut milk. Let simmer for 5 minutes until thoroughly heated.

Enjoy!