| 1 large | onion - halved lengthwise and cut thinly into half moons |
| 4 small | zucchini - cut lengthwise, then across into 1 in. pieces |
| 2 Tbsp | extra virgin olive oil |
| 1 Tbsp | curry powder |
| some | salt, to taste |
| 1 qt | chicken 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. |