This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling while maintaining the great curry and zucchini flavor.
Ingredients :
• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder/garam masala
• salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock
Directions :
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
6 servings
Calories: 74 | Total Fat: 5.2g | Cholesterol: < 1mg
