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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 1 large onion, 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 potato, 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)
Method
- 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.
