Curried Zucchini Soup

As the weather's finally realized the colder season, you're going to need a soup to "warm your bones" as my dad likes to say. This zucchini and potato soup will definitely do the job!

Here's what you'll need:

• 2-3 tablespoons olive oil
• 2 garlic cloves, minced
• 6 teaspoons curry powder (I only used 4 and this was plenty...)
• 3-4 medium zucchini, diced
• 2 medium potatoes, diced
• 4 scallions, white and green parts, chopped
• 1 liter vegetable broth, warm (I actually used beef broth, which gave it a bit more of a complex flavor profile)
• 1 teaspoon chili powder
• salt and pepper to taste

Start by heating the oil and sautéing the chopped scallions.

Mince the garlic and add it and the curry after the scallions have sautéed for a couple of minutes. Sauté until fragrant, but not too brown.

Add vegetables and sautée for two minutes.

Add broth (veggies should just be covered), cover and simmer until veggies are tender (15-20 minutes). Season with chili powder and salt and pepper.

Ideally, you would use an immersion blender, but since I don't have one, I puree half of the soup in a regular blender.

Pour back into your pan and mix with the remaining broth and veggies. By pureeing only part, you can choose how thick you want your soup to be.

After mixing well, serve up and "warm your bones!"

Printable recipe here.