Curried Zucchini Soup

I found this recipe years ago in a kitchen gadget catalog. It sounded good, with simple instructions, requiring only a handful of ingredients, and easy to clean up after. As per a review, I added a potato to the soup, it was an improvement, more creamy.

• Ready In: 33 mins
• Serves: 6-8

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)

Directions

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.