Curried Zucchini Soup

This was submitted by Carol Even
(6 to 8 servings)

1 largeonion - halved lengthwise and cut thinly into half moons
4 smallzucchini - cut lengthwise, then across into 1 in. pieces
2 Tbspextra virgin olive oil
1 Tbspcurry powder
somesalt, to taste
1 qtchicken stock

1. In an unheated heavy 6 qt. pot, combine onion, oil, curry and salt. Stir to coat onions. Sweat over low heat, stir until onions are soft, 3 to 4 minutes.
2. Add zucchini and cook until soft, 3 to 4 minutes.
3. Add stock and stir. Bring to a simmer over medium heat. Simmer for about 20 minutes.
4. Remove from heat and puree with a hand blender, blender, or food processor.
5. Taste for seasoning and serve hot or cold.