2 lbs zucchini, sliced thinly
2 tbsp chopped onion
3 tbsp butter (see note)
1 clove garlic, optional
1 tsp curry powder
1/2 cup water (or chicken broth)
2 cups chicken broth
Sauté onion, garlic, and zucchini in butter. Add the curry powder and cook an additional 30 seconds. Add the water and simmer until the vegetables are soft, 10-15 minutes.
Cool slightly, then blend in a blender.
Add the chicken broth. Season with salt and pepper.
Serve hot or cold.
Note:If the soup will be served cold, substitute olive oil for the butter (the chilled butter in the soup has a strange mouth-feel.) Consider adding a few tablespoons of cream or half & half in that case.
2022 Easy, good, very mild. This could be adapted many ways.