This smooth and soothing blend of fresh herbs and spices is perfect for a blustery day.
Serves: 8Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy
- 4 cups sliced zucchini
- 4 cups chicken broth
- 4 cloves garlic, minced
- 2 Tbsp. lime juice
- 2 tsp. curry powder
- 1 tsp. dried marjoram
- 1⁄4 tsp. celery seeds
- 1⁄2 cup canned unsweetened coconut milk
- 1⁄4 tsp. cayenne pepper
- 1⁄8 tsp. paprika
- Combine zucchini, broth, garlic, lime juice, curry powder, marjoram, and celery seeds in a 4- or 6-quart slow cooker and cook on high for 4 hours.
- Transfer zucchini mixture to a blender or food processor. Add coconut milk and process until smooth. Stir in cayenne pepper and paprika.