Source: Barbara Pistrang
1 medium onion, chopped
1 clove garlic, minced
1 small carrot, chopped small
1 T butter or oil
2 medium zucchini (about 1-1/2 to 2 pounds) sliced
4 cups chicken broth, vegetable broth or water
2 tsp curry powder (or more to taste)
salt and pepper to taste
Slowly saute onions, carrots and garlic in butter over low heat until onions begin to yellow. Add zucchini, broth and spices. Bring to a boil and boil for 2 minutes. Lower heat, cover, and simmer for 20 minutes. Carefully puree soup in the blender in small batches. Add salt and pepper if needed.
Other vegetables, such as broccoli, may be substituted for the zucchini.
Tags: soup, zucchini