Folkmoot inspires regional flavors, too!

Folkmoot inspires regional flavors, too!

No matter how many of the world’s cultures and traditions Folkmoot brings to Western Carolina, we all revel in the unique qualities of our Smoky Mountain home and Folkmoot inspires regional flavors, too!

(Editor’s note: this wonderful guest piece was written by Tina Masciarelli, MLA, coordinator of Buy Haywood. Thank you, Tina!)

Every summer in Haywood County, residents & visitors alike can count on finding the juiciest heirloom tomatoes, ripe berries, farm-raised meats, colorful free-range eggs, gourmet jams, floral honey, crisp green beans and richly colored, sweet-to-spicy peppers all growing in the hills and valleys of Western Carolina.

For over three decades, now, Folkmoot has been host to over 200 groups from 100 different countries.  In celebration of our friends at Fookmoot and its extraordinary contributions to our community’s culture, arts and economy, we’ve written a recipe for Curried Zucchini Soup made with the freshest local in-season ingredients and an unexpected punch of exotic flavor! 

Curried Zucchini Soup

Visit our Online Directory for local ingredients!

Zucchini recipes Ingredients
4-6 medium Zucchini, roughly chopped
1 Onion, roughly chopped
2 Carrots, peeled & roughly chopped
2 medium Potatoes, roughly chopped
1 clove of Garlic, roughly chopped
Corn Oil (or other neutral-flavored oil)
1/2 teaspoon Tumeric
1 teaspoon Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander
Pinch of Red Pepper Flakes
1/2 cup plain Greek yogurt
Salt & Pepper
Water (can substitute chicken or vegetable stock)

Steps of Preparation
In a large stock pot, coat bottom with cooking oil.

Turn heat on medium, add the following:
Carrots, Onions, salt & pepper
Cook for 5 minutes, stirring occasionally.

Add garlic and spices, cook for 1 minute – stirring.
Be careful not to burn garlic.

Add chopped potatoes and zucchini.
Stir well.  Cover vegetables with water.

Bring mixture to boil, reduce heat to low. Cover with a lid & cook for 15 minutes or until potatoes are tender.

Let cool slightly, in order to safely blend or puree.

Using an immersion blender, conventional blender or potato masher: puree the soup until desired texture.

Add Greek yogurt and mix well.

Taste for salt & pepper.  Season to taste. Serve warm with toasted croutons on the side.

Cook. Share. Enjoy!

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