Spicy Zucchini Green Curry Bisque

Not sure what happened, but about a month ago, I had a huge craving for thai soup. Hot, spicy, thai soup. In the middle of 85 plus degree august. I thought I was going nuts, but there I am, in the heat of summer, looking for more heat. 

I went with it. What else can you do? When you crave something, you just crave it.

At the same time, our garden was producing zucchinis by the boat-load, so I made good use of them. Chopped them up, threw in a forgotten sweet potato (lonely little guy), some coconut milk, green thai curry, sea salt and pepper, blended it up and it was fantastic! Easy peasy, too. Whatever I needed in the spice, it delivered it beautifully and I was happy. 

If you're a normal person, feel free to make this sometime in the fall when it's a little cooler out. You can also serve it chilled as a nice summer treat. Or if you're a little nutty like me, go for it hot. 

1 yellow onion, chopped

1 sweet potato, peeled (optional) and chopped

2 medium or large zucchinis, chopped (if you a large amount, just add more water and taste for curry paste)

1 can light coconut milk

2 tablespoons green curry paste (I use this one


Combine onion, sweet potato, zucchini, coconut milk and just enough water to cover in a heavy bottomed pot. Bring to a boil, cover and simmer until fully cooked, about 25 minutes or so. Add in the green curry paste, blend using an immersion blender, and taste for seasoning. Enjoy!