2 large zucchini ( peeled and "milked" if you are so inclined)
1 medium onion, sliced
3-4 cloves of garlic, smashed
2-3 good glugs of avocado oil
½ teaspoon curry powder
½ teaspoon sea salt
1 cup low sodium vegetable stock
Your favorite finishing oil (optional)
Instructions
If using conventional zukes, go ahead and peel. If organic, feel free to live the skins on. Wash thoroughly and cut into one inch cubes.
Heat avocado oil over medium-high heat.
Add onion and garlic to heated oil and reduce heat to medium. Sprinkle with curry powder. Cook for 5-8 minutes until translucent and fragrant.
Add zucchini cubes, salt, and 1 cup of vegetable broth. This may seem like very little liquid but the zucchini has a lot of water which will leech out while cooking.
Bring to boil, then reduce to simmer. Partially cover and simmer for about 10 minutes.
Remove from heat and allow to cool slightly. Then blend either in a blender or in the pot itself with a stick blender. Take care as it is very hot.
Taste and re-season with salt if necessary.
Serve with a drizzle of high quality olive oil.
Try topping with some crusty croutons, extra sharp cheddar, or a dollop of Greek yogurt.
Recipe by SOULBEET at https://soul-beet.com/creamy-curried-zucchini-soup/
3.2.2925
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