Curried Zucchini and Carrot Soup

zucchini-soup-0313 As a consequence of my recently new status of “unemployed person”, lately I have been quite often home alone.  I am in search of opportunities, the right job opportunities, and I’m a lazy job hunter (maybe I fear rejections?) who from a job application to another takes advantages of her new total freedom to cook, to prepare herself light and wholesome meals. Not long ago I made some zucchini-ricotta patties that went down a storm and from that day on I always added zucchini, or courgette as we say here in London,  to my shopping list.

zucchini-soup-0306 Soon I’ll leave my nice little apartment in London. I have a few things to get rid of: clothes (I’ll donate to charities), a couple of kitchen appliances, my small collection of handkerchiefs/kitchen towels and a couple of bags I have never used. Many things will be lost, too. It goes this way every-time I move to a different apartment. Now the situation is slightly different, though: I am not moving to a different apartment but somewhere I don’t know where. I still don’t know the final destination for  my belongings. They will come with me, of course, but where? Where in the world do my things (and I) will settle down?  I just hope it is going to be a warmer place, where people smile a lot.

zucchini-soup-2 Among those things I have to dump or consume before I leave the UK, there is this collection of asian spices of mine called “Panch Phoron”, literally meaning “five spices”. All of the spices in Panch Phoron are seeds that, in recipes generally containing vegetables, are used whole and never ground.

I do not remember how long these seeds have “inhabited” my pantry. It seems to me that more I have used them, the more they have increased in volume. After a significant number of curried dishes, that little bag of aromatic spices is still half full. Expect a lot of curry recipes in the coming weeks, since I doubt I’ll bring these seeds with me, upon leaving London. I am determined to make good use of everything  my beloved city – and my cupboard – has to offer.

Have you ever moved to a different city? If so, how did it feel to change “everything”?

Curried Zucchini and Carrot Soup

Ingredients

  • 2 medium zucchini, chopped
  • 1 large carrot, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons Panch Phoron (cumin seeds, fenugreek, mustard seeds and fennel) or curry powder
  • 2 Tablespoons olive oil
  • 1 1/2 cup coconut milk
  • salt

Instructions

  1. Heat oil in a large saucepan over medium heat. Add garlic and curry seeds (or the powder); cook, stirring constantly, about 2 minute.
  2. Add zucchini, carrot and stir fry for 3-4 minutes. Add the coconut milk and and 1 cup water (more if you like your soup to be liquid). Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 minutes.
  3. Puree the soup in a blender (do not fill more than halfway) for about 1 min; serve immediately, or let cool and refrigerate in an airtight container. Garnish with grated cheddar cheese or a dollop of cottage cheese.
http://www.foodrecipeshq.com/curried-zucchini-soup/

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9 Comments

  • Reply Sarah @ Making Thyme for Health September 22, 2014 at 6:16 pm

    Best of luck with the job hunt! It sounds like you’re about to embark on a new and exciting adventure. 🙂
    Moving to a new city always feels a little intimidating at first but it’s fun to experience new things, as I’m sure you’ve learned moving from Italy to London. I can’t wait to see where you end up next!

    In the meantime, this soup looks like the perfect way to stay warm!

  • Reply GiGi Eats September 23, 2014 at 3:23 am

    Can you believe I have NEVER had curry before! NUTS!!!

    Ugh, un-employement, so obnoxious and so hard trying to apply to new jobs!!!!!! I am wishing you the best of luck!

  • Reply Rosa September 23, 2014 at 6:41 pm

    A wonderful soup! So comforting and tasty. I really have to make my own panch phoron.

    Cheers,

    Rosa

  • Reply Shashi at Runninsrilankan September 24, 2014 at 3:22 am

    Daniela – I am so sorry to hear about your job loss – but I wish you all the best on your job search! And, may happiness follow you to your new city – where ever that may be!
    I had never heard of “Panch Phoron” – thanks for sharing what it is! This soup sounds so comforting – I love curry in soup!

  • Reply Kristi @ Inspiration Kitchen September 24, 2014 at 1:20 pm

    I’m all about the curry – I love the flavor – so feel free to bring on more curry recipes!

  • Reply Cailee September 24, 2014 at 4:30 pm

    YUM!! Wow!! This looks amazing!! ..and it’s g.free and soy free!! Perf for me!! …such a great way to warm up!! 🙂 I deff could go for a bowl of think right about now!!

  • Reply Adri September 24, 2014 at 11:30 pm

    Oh my, but it sounds like there are lots of changes in your life rightn now. I hope your job hunt goes well, and i hope you find the job of your dreams. In the meantime, keep cooking! this soup sounds wonderful!

  • Reply Kumar's Kitchen September 25, 2014 at 7:47 am

    ahhh…the aroma of Panch Phoron in this soup is something we can smell from the screen….we being East Indians…the use of Panch Phoron is almost daily at home…and this is just the recipe we needed to chase away doldrums as it rains,thanks…Have A Beautiful Day!!! 🙂

  • Reply Zedrick Kin September 24, 2015 at 10:34 am

    I make a pureed carrot soup and a pureed curry zucchini soup. I bet the combination is great! I love pureed veggie soups. They are so naturally creamy. Great pictures.

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