Curried Zucchini Soup

By amaliana

A cup of this soup is delicate, served hot or cold. Try packing it in a thermos for a light picnic lunch. To chill quickly, place the soup in a bowl and set that bowl into an ice-water bath. Stir frequently until cool.

Ingredients

• 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, for garnish

Details

Servings 4
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

1. Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder;cook, stirring constantly, until fragrant, about 1 minute.
2. Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
3. In batches, puree the soup in a blender(do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.