Curried Zucchini Soup

Part of my New Year's resolution is to eat more vegetarian and vegan food, particularly soup. As Kira said, the period immediately after the holidays is one of wanting to eat light and maybe make up for all the holiday indulgence. But it's cold out! Who wants to eat a salad?




















I've been stocking up on fairly simple but delicious looking soup recipes. This one is simpler than most, and it's pretty easy.






















This is John's "Hello...You just caught me licking the blender" face.























This was the inaugural use of our new blender (thanks, Mom!). It worked like a charm.
























This soup was good, but not as outstanding as I'd hoped. It needs something. I added cilantro and that helped. I think it would be great with an added tbs. of fresh, minced ginger, added with the garlic to the pan at the beginning of the process. On the other hand, this soup is too simple to be bad for you. It's healthy and pretty tasty. I'll post on the corn bread next - it went really well with the soup, and is also simple (but probably bad for you).


Curried Zucchini Soup
from Cheap Healthy Good


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) Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

2) Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

3) In batches, puree 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 toasted almonds.