Curried Zucchini and Salmon Soup

Prep Time 35 Minutes

Cook Time 15 Minutes

Calories per seving 430

Fat 30g

Cholesterol 40mg

Sodium 1110mg

Carbohydrates 25g

Fiber 3g

Sugar 11g

Protein 16g

1 lb small zucchini (about 2 or 3)
2 Tbsp butter
1 large onion, chopped
2 cloves garlic, minced
4 tsp curry powder
1 Tbsp all-purpose flour
2 1/2 cups vegetable broth
1 can (14 oz) coconut milk
1/2 cup Sunsweet^® Amaz!n Prunes, chopped
1/2 lb wild salmon fillets, cut into 1-inch pieces
1/2 tsp salt
2 Tbsp lime juice

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.

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