Curried Zucchini-Potato Soup

print recipe
email recipe
save recipe
add photo
add review
#91523

serves/makes:

ready in:
2-5 hrs

ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon salt
2 cloves garlic, minced
2 teaspoons curry powder
1 1/2 pound zucchini, sliced 1-inch thick
1 baking potato, peeled and cut into 1-inch chunks
4 cups water
1/3 cup sliced almonds, toasted, for garnish

directions

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.