Curried Zucchini Soup

This beautiful thick curried zucchini soup, served hot or cold makes a great appetizer.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  40 min

Ingredients

1 tbsp. olive oil
1 large onion, diced
2-3 cloves garlic, minced
2 tsp. curry powder
4 cups water
3 medium zucchini, washed and sliced into chunks
1 large potato, peeled and cubed
1 tbsp. salt, or more
1/4 tsp. pepper or more
chopped fresh chives, to garnish

Directions

1. In a large pot, heat oil on high heat. Add onion and salt and saute until translucent, about 3-4 minutes.
2. Add garlic and curry powder, stirring until fragrant, about 1-2 minutes.
3. Add water, zucchini and potato pieces and cover with a lid. Cook until the potatoes are tender, about 15-20 minutes.
4. Using a hand-held immersion blender, puree soup until smooth.
5. Add additional salt and pepper to taste.
6. Serve either warm or chilled, garnished with fresh chives.

Lightly adapted from marthastewart.com