Coconut Zucchini Soup
2 Tbs. butter
1/2 c. yellow onion, chopped
2 cloves minced garlic
3 small zucchini, chopped
1 jared roasted red pepper, seeded and chopped
1 c. potato, diced
1 (14 oz.) can coconut milk
2 c. chicken broth
1 Tbs. curry powder
cayenne pepper to taste
juice and zest of one lime
1 tsp. ground ginger
salt and fresh ground pepper to taste
1/2 bunch cilantro, chopped
Melt butter over medium heat in a large saucepan. Add onions and garlic, sauté 4 to 5 minutes, until soft.
Add zucchini, roasted pepper and potatoes, sauté 3 to 4 minutes, until squash is soft.
Stir in coconut milk, broth, curry, ginger and cayenne.
Cover and simmer 20 minutes, until potatoes are tender.
Add lime juice and zest.
Adjust seasonings to taste. Season with salt and pepper. Mix in cilantro and serve.