zucchini, trimmed and chopped
chopped yukon gold potato
indian curry paste
2 tablespoons chopped coriander or 2 tablespoons
salt & freshly ground black pepper
- Combine onions, zucchini, potatoes and curry paste in a soup pot. Pour over chicken stock and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender. Stir in yogurt and mint.
- Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
- Reheat to a simmer but do not boil, as yogurt would curdle.