A deliciously simple creamy zucchini soup with just a hint of curry powder. Perfect for using up those plentiful garden zucchini!
1 tablespoon extra-virgin olive oil
1 onion, diced medium
2 teaspoons coarse salt, plus more for seasoning
3 garlic cloves, minced
2 teaspoons curry powder
1 ½ pounds zucchini, cut into 1 inch cubes
1 medium russet potato (about 8 ounces), peeled and cut into 1 inch cubes
1 tablespoon freshly squeezed lemon juice, plus wedges for serving
⅓ cup sliced almonds, toasted, for serving
Add the garlic and curry powder and cook until fragrant, about 1 more minute.
Add zucchini, potato and 4 cups water. Bring to a boil and reduce to a simmer. Cover and cook until zucchini and potato are tender, about 12-15 minutes.
Puree the soup in a blender in two batches until completely smooth. Return the soup to the pot. Add lemon juice. Season to taste with salt and reheat over low. Serve with a lemon wedge and garnished with toasted almonds.
Adapted from Everyday Food: Great Food Fast
Keywords: zucchini, curry powder, soup, easy, simple