Curried Zucchini Soup

1. 1

   In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.

2. 2

   Transfer mixture to a blender; whirl until smooth.

3. 3

   Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

* Per serving · 4 servings · Values may vary.

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