Curried Zucchini Soup

Alright friends, I want you to take a deep breath, clear your mind, and forget the fact that the name of this dish sounds a little weird and gross.

It is a lot of things, but gross is not one of them. I promise.

It’s light, and healthy and flavorful. It has a little spice, easy to make and is great hot or cold.

You will need…

1 tablespoon olive oil

1 medium onion chopped

Coarse salt

2 garlic cloves minced

2 teaspoons curry powder

1 1/2 pounds zucchini (about 3 medium) sliced 1 inch thick

1 baking potato peeled and cut into 1-inch chunks

1/3 cup sliced almonds toasted

4 cups of low sodium chicken broth

Start by heating the oil in a large saucepan over medium heat. Add the onion and 1 teaspoon of salt and cook until the onions are brown and soften. This should take 4-5 minutes. Add the garlic and curry powder and cook, stirring constantly, until fragrant. This should take about 1 minute.

Add the zucchini, the potato, and the chicken broth. Bring it to a boil, reduce heat and then simmer them for about 15 minutes. Make sure the vegetables are nice and tender.

In batches, puree the soup in a blender (do not fill more than halfway) until smooth. Or you can use your hand blender in the pot. Either serve it immediately, or let it chill in the fridge. Garnish it with toasted almonds and if you want to get real crazy maybe dip in some toast.

There had been a serious lack of hand emersion blending in my life, and this bad boy filled the void. What void do you need filling?

Love and Beer Floats

Angela