Ingredients:
1 large onions, peeled, halved lengthwise and cut into thin half moons
2 tablespoons extra virgin olive oil
1 tablespoon curry powder, to taste
fine sea salt, to taste
1 potatoes, peeled, chopped (optional)
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces ( 12 oz total)
4 cups chicken stock ( vegetarian, substitute with vegetable stock)
sour cream (optional)
Directions:
In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
Add potato, if using, and cook to soften (about 2 minutes).
Add zucchini and cook until soft (4 min).
Add stock and stir to blend.
Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
Season to taste.
Serve with a dollop of sour cream.
Servings: 6-8
Time preparation: 5 min.
Time total: 33 min.