Curried Zucchini Soup

Fall is officially here. Birds fly in formations for their long migrations. Leaves are dropping and changing color. The morning light comes a little later and the air a little crisper, perfect time for warm and hearty soups. This soup smells like Autumn to me. The potato gives it some body and the mild flavor of the zucchini combines nicely with the curry and ginger as it hits the back of your throat with a little heat. A splash of vinegar at the end brightens up the flavor. This recipe is adapted from the Moosehead Restaurant Daily Special Cookbook with only a few minor changes. Served this with a garnish of scallions.


Ingredients:

2 cups of diced onions
1 tablespoon olive oil
3 cloves of garlic (minced)
1 teaspoon grated fresh ginger root
2 teaspoons of curry powder
2 1/2 cups of vegetable broth
2 cups cubed Yukon potatoes
5 cups sliced zucchini (cut into 1/4-inch thick half circles
1 teaspoon salt
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar

Garnish with fresh cilantro, scallions or chives
Preparation:

Saute onions in oil over medium heat about 10 minutes until translucent. Add garlic, ginger root and curry powder and saute for 1 minute stirring constantly. Add vegetable broth, potatoes, zucchini and salt. Cover pot and bring to a boil, then reduce heat and simmer for 10 minutes. Check vegetables for firmness and cook another 5 to 10 minutes until vegetables are tender. Remove from heat. Stir milk and yogurt together then add to soup, then add vinegar. Puree in blender in small batches until smooth. This can be served hot or cold, great with a green salad.