Curried Zucchini (and carrot) Soup (easy) (Williams-Sonoma)

Prep time: 15-20 min.

Cooking time: 30 min.

Serves 6

1 large onion, peeled, halved lengthwise, and cut into thin half moon

2 T. extra virgin olive oil

1 T. curry powder, or to taste

Fine sea salt, to taste

4 small zucchini (12 oz. total), ends trimmed, cut lengthwise then crosswise into 1” pieces

1 qt. chicken stock

(I made this using 3 zucchini and 6 of the baby snacking carrots cut into pieces, and it was wonderful)

1. In unheated heavy, 6 qt. pot, combine onion, oil, curry powder and salt. Stir to coat onions.

2. Sweat over low heat, stirring until onions are soft, 3-4 min.

3. Add zucchini (and carrots if using them) and cook until soft, 3-4 min.

4. Add stock, blend, bring to simmer over medium heat. Cover and simmer for 20 min.

5. Remove pot from heat. Blend in blender. Taste for seasoning.

6. Can serve hot or cold.