curried zucchini soup

Hey! I made soup! It's kind of a big achievement for me.

This soup is simple and pretty wonderful. It's got a little spiciness from the curry but not too much. It also seems rich yet light. It strikes a nice balance and would make a nice appetizer or light lunch.

Ingredients

2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp curry powder
3 zucchini
1 red or yellow potato
4 cups stock
3/4 cup coconut milk (roughly 1/2 can)

4 servings

Directions

Heat oil in large 5 quart pot over medium heat. Chop onion and add it to the pot, stirring occasionally until soft. Mince garlic. Add garlic and curry powder to the pot. Stir.

Cut zucchini into 1/2" wheels. Peel potato and cut into 1/2" chunks. Add them to the pot. Add stock. Bring to a boil. Then reduce to medium low and simmer until the vegetables are tender (about 15 minutes). Add coconut milk.

Using a blender, puree until smooth. Season with salt and pepper to taste. (This really depends on how seasoned your stock is.)

Garnish with cilantro and toasted quinoa and toasted almonds.

45 minutes