This soup is simple and perfect for lunch with a side salad. If you don't have an immersion blender you could puree blender--just do small batches and cover with a towel as the soup is hot. Immersion blenders are so handy and not expensive.
Curried Zucchini Soup
4 Servings
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 cups water
2 teaspoons garlic powder
2 teaspoons curry powder
3 zucchini, cut into 1-inch chunks
1 baking potato, peeled and cut into 1-inch chunks
Salt to taste
Heat the oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until the onion is soft. 4 to 5 minutes. Add the zucchini, potato and garlic and curry powders; stir until fragrant, about 1 minute. Add 4 cups water and bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes. Puree the soup in a blender in small batches or in the saucepan using an immersion blender. Add salt to taste.
