Best: Curried Zucchini Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
5 cups	730g / 25oz	Zucchini - chopped [=1 1/2lb]
2		Onions - chopped
1		Celery stalk - diced
1		Garlic clove - minced
2 teaspoons	10ml	Curry powder
3/4 teaspoon	3.8ml	Salt [approx]
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Pepper [approx]
1 teaspoon	5ml	Packed brown sugar
6 cups	1422ml	Vegetable stock - or water

Recipe Instructions

In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.

Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.

In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste.

Try topping with a dollop of yogurt and a spoonful of chutney.

Source:
Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

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