Curried Zucchini Soup
If you don't know what to do with all those zucchini's yet to come, here is a simple, quick and delicious Curried Zucchini Soup that Jack and I enjoy throughout the season. It can be frozen for later use. - Nan Horton
*1 tsp. olive oil
*1 tsp. curry powder (mild or hot to your taste)
*1/2 tsp. ground cumin
*1/2 tsp. garlic powder or fresh garlic
*pinch of red pepper flakes
*1 C. onion, coarsely diced
*2-3 small zucchini, coarsely diced
*1 C. low sodium veggie stock
*1 C. water
*1 TBS. raisins
*1 TBS. cranberries
*1/4 tsp. kosher salt
In med-sized stockpot over med-high heat, add oil, curry, cumin, garlic powder, red pepper flakes, and onion. Cook for 5 minutes or until onions are translucent. Add the zucchini, stock, and water. Increase the heat to med-high to boil, then to simmer, uncovered, until zucchini is soft; about 10 minutes. Cover, remove pot from heat, and let soup rest for at least 5 minutes. Stir in raisins, cranberries, and salt. Puree in a food processor or hand blender until smooth. Serve hot or cold with plain yogurt if preferred.
(NOTE: if you don't have cranberries use all raisins or visa versa. It's just as delicious). ENJOY!