ingredients
- 2 teaspoons fresh cilantro, chopped
- salt and freshly ground pepper
- 1/3 cup sour cream
- 3/4 cup reduced-sodium chicken broth, divided
- 1 teaspoon curry powder
- 1 tablespoon shallot, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 medium zucchini, peeled and roughly chopped (about 1 1/3 cup)
- 1 medium yellow bell pepper, 4 tablespoons minced for garnish, remainder roughly chopped (about 1 1/3 cups total)
prepration
Heat oil in a small skillet over medium heat; add shallot and cook until softened, about 2 minutes. Add curry and cook until aroma is released, about 30 seconds more.
Place shallot-curry mixture in blender with pepper (remembering to set aside garnish), zucchini and 1/4 cup broth. Puree on low, increasing gradually to high until smooth. Add remaining broth and sour cream and pulse until blended. Season to taste with salt and pepper and chill for 30 minutes to 1 hour.
For serving, garnish with minced pepper and cilantro.
