Curried Zucchini Soup

1. 1

   Combine onions, zucchini, potatoes and curry paste in a soup pot.

2. 2

   Pour over chicken stock and bring to boil.

3. 3

   Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender.

4. 4

   Stir in yogurt and mint.

5. 5

   Puree with a hand blender or in a food processor.

6. 6

   Return to pot, taste for seasoning, adding salt and pepper as needed.

7. 7

   Reheat to a simmer but do not boil, as yogurt would curdle.

* Per serving · 4 servings · Values may vary.

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