Fast and Healthy Day 22: Curried Zucchini Soup

This is one of  my favorite soups of all time. It is spicy and savory, and you can use either zucchini or summer squash.
 

Curried Zucchini Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
• 1 baking potato, peeled and cut into 1-inch chunks
• 1/3 cup sliced almonds, toasted, for garnish

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.