Easy Low Fat Curried Zucchini Soup - cooking recipe

Ingredients

1 -2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced one inch thick (around 3 medium)
1 large baking potato, peeled and cut into 1 inch chunks
2 cups broth (or more, personal preference)
salt (to taste)

Preparation

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
Add the garlic and curry powder, stirring until fragrant. (2 minutes).
Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.