HOT SOUP: The curry flavour goes well with zucchini which is rather not a usual vegetable for soup. Enjoy.

CURRIED ZUCCHINI SOUP:

1 cup chopped onion                                                  

3 zucchini, peeled, trimmed and chopped

½ cup cubed potatoes, preferably Yukon Gold          

4 cups hot chicken stock

1-2 tsp. or to taste, of curry paste or powder                                                  

½ cup yogurt, optional

2 tbsp. chopped coriander or mint                              

salt and freshly ground pepper

1 tbsp. melted butter

In a large saucepan, toss zucchini, potatoes, onion, and curry paste/powder together in the melted butter over medium-high heat. Add in chicken stock. Cover pot and bring mixture to the boil. Reduce heat to medium-low and simmer mixture for 15 minutes, or until vegetables are tender. Stir in yogurt if using and the mint/coriander.

Puree mixture using a hand blender, or put mixture in a food processor or blender to do so. Return mixture to saucepan, and add in seasoning to taste. Reheat soup but do not boil, as yogurt will curdle.