Easy Low Fat Curried Zucchini Soup

1. 1

   Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.

2. 2

   Add the garlic and curry powder, stirring until fragrant. (2 minutes).

3. 3

   Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.

4. 4

   Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.

5. 5

   I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.

* Per serving · 4 servings · Values may vary.

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