Curry Zucchini Soup

I wasn't originally going to post this, but it turned out really well.  Wow, it was so delicious which surprised me because it doesn't actually look that appetizing, and it was made of such few and simple ingredients.  It was good both hot or cold, which is great given the hot days we have been having!  The recipe is from allrecipes.com.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder
• sea salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock

Directions

1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.