Curried Zucchini Soup Recipe

Chilly days like this are perfect for soup! This recipe comes courtesy of Sarah Murphy...thanks Sarah!

Ingredients:

2 cups diced onions
1 T canola oil
3 garlic cloves, minced
1 t grated fresh ginger root
2 t curry powder
2 1/2 cups water or vegetable broth
2 cups cubed potatoes
5 cups sliced zucchini (about 3 medium or 4 small zucchinis)
1 to 1 1/2 t salt
2 T chopped cilantro (optional)
1 cup milk
3/4 cup plain yogurt
1 T cider vinegar


Directions:

1.In a covered soup pot on medium hear, saute the onions in the oil until translucent , about 10 minutes. Add the garlic, ginger root, and curry powder and saute for 1 minute, stirring constantly. Add the water or stock, potatoes, zucchini and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.

2.Add the cilantro (if using) and continue to simmer until the vegetables are very tender, another 5 to 10 minutes. Stir in the milk and yogurt and remover from the heat; stir in the vinegar. Either using a mixing wand or in batches in a blender, puree the soup until smooth.

3.Reheat gently. Serve with a dollop of yogurt, cilantro, chives or scallions if desired.