Have you ever enjoyed a recipe so much that you just couldn’t wait to tell your friends about it?  Well I have found just that.  This Curried Zucchini Soup Easy Recipe was posted on Matthew Stearmers blog .. http://stearmer.com/blog .  So you understand why I am posting it on my blog, here are the details.

My wife and I celebrate our Birthdays each year together..  You see my birthday is August 8th and hers is August 9th.  We always have Family and friends join us for dinner and our birthday celebration.

Each year I look for something different that I can prepare for our guest. Some years my special treat is a hit and some years it has been a big flop.  I can tell you that this year with the Curried Zucchini Soup, it was the biggest hit ever.

It was such a hit that it ran out in just a few minutes.  When I first shared with everyone what it was you could see the looks on their faces like ..OH NO!!.. But as soon as they tasted the first spoon full they had a euphoric look on their faces, and were begging for more.  Even our 13 year old daughter who never eats soup had two bowls, and our 3 year old niece was asking for more.

If you are looking for something delicious to add to your meals give this recipe a try.

Curried Zucchini Soup

Ingredients:

* 1 large onion, chopped, about 2 cups
* 6 small clove garlic, minced
* 3 small carrot, thinly sliced so they will cook quicker. Shredded is fine to.
* 3 tablespoon butter
* 4 medium zucchini, diced. You do not have to remove the seeds
* 2 apples, peeled, diced
* 5 cups chicken broth made with bay leaf
* 1/4 cup curry powder
* 1/2 cup sugar
* salt and pepper,to taste

In a 8 quart saucepan, melt butter over low to medium heat; saute the onion, garlic and carrot slowly until onion is clear and the carrots are soft Add zucchini, diced apples, chicken broth, and curry powder. Bring to a boil and then reduce to a simmer for 20-30 minutes. When everything is mushy – then you’re done.

If you have a really good hand blender you can use that. Just be forewarned that they do not chop the seeds very well. So if you only have a hand blender you may want to remove the Zucchini seeds before cooking. Add Sugar, salt and pepper to taste. To make it a little fancier you can add a spring or two of parsley on top.

Serves 8 to 10.

This is the image from the original recipe.

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You can contact me by email at hunter645@aol.com or call 734-285-6792.

Please leave a comment.. I would love to get your thoughts on this post..

To your Success..Herb Hunter.. Coach, Builder, Mentor, and Just a Great Guy..

If you enjoy great food as much as our family does you will want to give this Awesome Zucchini Bread Recipe a try. This is not your ordinary zucchini bread. So moist and nearly impossible to not return for sneaky 2nd and 3rds!   We hope your family enjoys it as much as our does!  Herb & Tisha

Pineapple Pecan Zucchini Bread

3 eggs
2 sticks butter
2 cups sugar
2 tsp vanilla

In a large bowl mix eggs, butter, sugar and vanilla til thick.

2 cups shredded zucchini
16  oz crushed pineapple -well drained
3 cups flour
2 tsp baking soda
1 tsp salt
¼ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¾ tsp nutmeg
1 cup raisins
1 cup chopped pecans  (I like to add 1 ½ cups)

Stir into the eggs & butter mixture all of the above ingredients except for the raisins and nuts.  When the batter is well blended, FOLD in the raisins and nuts.  This is so the nuts don’t get crushed by the mixer blades.

Pour into 2 greased and floured 5” x 9” loaf pans or  8 mini loaf pans.

Bake @ 350 degrees  50 minutes  for 5” x 9”  loaf pans
or 35 minutes if using mini loaf pans.  Check with a toothpick to make sure it’s “toothpick clean”

Enjoy!

To your Success..Herb Hunter.. Coach, Builder, Mentor, and Just a Great Guy..

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