Curried Zucchini Soup

1. 1

   Heat the oil in a large saucepan over medium heat.

2. 2

   Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.

3. 3

   Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

4. 4

   Add the zucchini, potato, and 4 cups water.

5. 5

   Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.

6. 6

   In batches, puree the 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.

7. 7

   Garnish with the toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.