Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 inch fresh ginger, peeled and minced (approx. 1 tbsp / 8g)
  • 1 teaspoon red pepper flakes (or more, to taste, approx. 2g)
  • 4 medium zucchini, chopped (approx. 4 cups / 500g)
  • 4 cups vegetable broth (1 liter)
  • 1 teaspoon salt (5g), or to taste
  • 1/2 teaspoon black pepper (2g), or to taste
  • 1 tablespoon lime juice (15 ml)
  • Optional garnish: fresh cilantro, a dollop of Greek yogurt, a drizzle of chili oil

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic, ginger, and red pepper flakes; cook for another minute until fragrant.
  2. Add chopped zucchini and vegetable broth to the pot. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until zucchini is very tender.
  4. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a regular blender in batches (be careful of hot liquids!) and blend until smooth.
  5. Stir in lime juice. Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish as desired with cilantro, yogurt, or chili oil.