Sunsweet's curry and zucchini soup has the perfect amount of spice and is balanced by Amaz!n Prunes and coconut milk.
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Curried Zucchini and Salmond Soup with Prunes

Prep Time: 35 minutes
Cook Time: 15 minutes

Ingredients
Sunsweet's curry and zucchini soup has the perfect amount of spice and is balanced by Amaz!n Prunes and coconut milk.
1 lb small zucchini (about 2 or 3) 1/2 tsp salt 1/2 lb wild salmon fillets, cut into 1-inch pieces 1/2 cup Sunsweet® Amaz!n Prunes, chopped 1 can (14 oz) coconut milk 2 1/2 cups vegetable broth 1 Tbsp all-purpose flour 4 tsp curry powder 2 cloves garlic, minced 1 large onion, chopped 2 Tbsp butter 2 Tbsp lime juice
Instructions

Quarter zucchini lengthwise, then cut into 1/2-inch thick pieces.  Set aside.

Melt butter in large saucepan set over medium heat; cook onion for about 5 minutes until softened.  Add zucchini and garlic; cook for 5 minutes.  Stir in curry powder and flour; cook for 1 minute.

Add broth and coconut milk; bring to boil.  Add prunes and reduce heat; simmer for 5 minutes.

Add salmon to saucepand; cover and simmer for about 5 minutes or until salmon is cooked through and liquid has slightly thickened.  Sprinkle with salt and drizzle with lime juice.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4
  • Calories per serving 430
  • Fat 30g
  • Cholesterol 40mg
  • Sodium 1110mg
  • Carbohydrates 25g
  • Fiber 3g
  • Sugar 11g
  • Protein 16g
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Products Used in This Recipe
Pitted Prunes