Recipes

• 1 tbs. Olive Oil


• 1 Medium Yellow Onion (chopped)


• Salt to taste


• 2 Garlic Cloves (minced)


• 2 tsp. Curry Powder


• 1 ½ lbs. Zucchini (sliced)


• 1 Russet Potato (peeled and cut into 1-inch cubes)


• ½ Cup Sliced Almonds (toasted for garnish)



Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

Add the zucchini, potato and 4 cups water. Bring to a boil; reduce the heat and simmer until the vegetables are tender, 10 to 15 minutes.

In batches, puree the soup in a blender (do not fill more than halfway) until smooth; let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.

Makes 4 servings