Curried Zucchini Soup

Today was the perfect fall day so I thought it was suiting to make a nice, thick, hot soup.

All tubberwared up to eat another day

Ingredients 

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 tbsp sea salt
  • 2 garlic cloves, minced
  • 4 teaspoons curry powder
  • 3 medium zucchini, sliced 1 inch thick
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 4 cups water

Wish you could smell how wonderful this smelled

1. Heat olive oil in a large pot and add in chopped onions and salt. Cook until onion is translucent

2. Add in garlic and curry powder and cook 30-60 seconds.

3. Add zucchini, potato and water and heat on high until the water starts to boil

4. Once water is boiling, lower to medium-low heat and cook for 10-15 minutes

5. Let cool slightly and add the mixture to a food processor until smooth

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