Curried Zucchini Soup

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Curried Zucchini Soup

 

1 tbsp. olive oil

1 medium onion, chopped

1 tbsp. salt

2 garlic cloves, minced

2 tsps. curry powder

1 1/2 lbs. zucchini, about 3 medium or 2 large, sliced

1 inch thick

1 baking potato, peeled and cut into 1 inch chunks

1/3 cup sliced almonds, toasted, for garnish

 

Heat oil in a large saucepan over medium heat. Add

chopped onion and salt. Cook, stirring occasionally,

until onion is soft, about 5 minutes. Add minced

garlic and curry powder. Cook, stirring constantly,

until fragrant, about 1 minute.

Add sliced zucchini and potato, plus 4 cups water.

Bring to a boil, then reduce heat and simmer until

vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more

than halfway, liquids will expand), until smooth.

Serve immediately or let cool and refrigerate in an

airtight container until chilled. Garnish with toasted almonds.

 

 

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