Curried Zucchini-Potato Soup

Heat oil in a large saucepan over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add minced garlic and curry powder. Cook, stirring constantly until fragrant, about 1 minute.

Add sliced zucchini and potato, plus the water. Bring to a boil, then reduce heat and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more than halfway, liquids will expand), until smooth.

Serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with toasted almonds.