From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.