Curried Zucchini Soup

Ingredients

• 1 large onion, peeled, halved lengthwise and cut into thin half moons
• 2 tablespoons extra virgin olive oil
• 1 tablespoon curry powder, to taste
• fine sea salt, to taste
• 1 potato, peeled, chopped (optional)
• 4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
• 4 cups chicken stock (vegetarian, substitute with vegetable stock)
• sour cream (optional)

Instructions

1. In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
2. Add potato, if using, and cook to soften (about 2 minutes).
3. Add zucchini and cook until soft (4 min).
4. Add stock and stir to blend.
5. Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
6. Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
7. Season to taste.
8. Serve with a dollop of sour cream.