Curried Zucchini Soup

I am always on the lookout for soup recipes in the winter. I thought this one would be interesting. Curry paste gives lots of flavour to a vegetable that does not have much. Serve crunchy pappadums broken into small pieces as a garnish, if desired.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  chopped onion
• 3  zucchini, trimmed and chopped
• 1⁄2 cup  chopped yukon gold potato
• 1  tablespoon  indian curry paste
• 4  cups  chicken stock
• 1⁄2 cup yogurt (optional)
• 2  tablespoons  chopped  coriander or 2  tablespoons mint
•  salt & freshly ground black pepper

Directions

1. 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.
2. Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
3. Reheat to a simmer but do not boil, as yogurt would curdle.