Creamy Curried Zucchini Soup

Total Time: 49 mins Preparation Time: 15 mins Cook Time: 34 mins

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 lbs unpeeled cubed zucchini (cut into 3/4-inch cubes)
• 1 tablespoon curry powder
• 2 (14 1/2 ounce) cans chicken broth
• 8 ounces heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• garlic powder, add according to taste

Recipe

• 1 in a large soup kettle, (or dutch oven) over medium heat, add the vegetable oil.
• 2 after the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
• 3 then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
• 4 pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
• 5 after the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
• 6 turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
• 7 add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
• 8 finish pureeing broth and zucchini in small batches in blender.
• 9 once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
• 10 simmer soup over low heat, til it's heated through, but do not let it come to a boil.