curried zucchini soup

Well hello! I thought and thought and thought about what I wanted my first post to be ... and then it hit me, why don't I share that recipe I've been telling everyone I would share with them for months? So without further adieu .... Martha Stewart's Curried Zucchini Soup!

Apparently Martha serves hers in paper cups with some sort of wooden spatula, but I just use good ole' bowls and spoons.

Here is what you need ...

3 medium zucchini(s? .. zucchinii?) - chopped in 1 inch chunks

1 medium onion - chopped rough

Salt ... of course.

2 garlic cloves - chopped rough

2 teaspoons Curry Powder

1 baking potato - peeled and chopped in 1 inch squares

2 tablespoons olive oil

4 cups water

And this is what you do ...

Heat oil in a dutch oven (or the biggest soup pot you have ... it gets BIG.) over medium heat. Add the chopped up onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, which takes about 4 to 5 minutes. Add your garlic and curry powder; keep cooking, stirring constantly, for about 1 minute.

Add the zucchini, potato, and 4 cups water. Bring it all to a boil; then reduce the heat, and simmer until vegetables are fork tender... about 10 to 15 minutes.

This is where it gets a little crazy ... in batches, puree soup in a food processor ( trust me...do not fill it up more than halfway) until smooth. And ENJOY! You actually can eat it cold too, but that weirds me out. 

I hope you guys like this as much as I do. I currently have a batch sitting in my fridge : )

Big hugs!