Curried Apple and Zucchini Soup

yogiclarebear's Note:

Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 medium onions , chopped (9 oz)
• 1 lb unpeeled and diced zucchini
• 2 medium apples , chopped (9 oz)
• 4 cups fat-free chicken broth
• 1 -2 tablespoon curry powder
• 1 cup skim milk
• 2 garlic cloves , minced
• 1 teaspoon salt
• 1 tablespoon Splenda sugar substitute (optional) or 1 tablespoon sugar (optional)

Directions:

1. Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
2. Sprinkle in curry powder and salt and cook, stirring for one minute.
3. Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
4. Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
5. Heat the soup again over low, stirring in the milk. Serve hot.