INGREDIENTS:
1 Tbsp. olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tsp. curry powder

3 medium zucchini, chopped in rounds

1 russet potato, cut in 1 ” chunks

4 c. water

1/2 c. half and half

INSTRUCTIONS:

Heat oil in a large pan.  Add the onion and some coarse salt.  Cook until onion is tender, about 5 minutes.  Add garlic and curry powder.  Cook about 1 minute longer.  Add zucchini, potato and water,  Bring to a boil and then reduce heat and simmer for about 15 minutes.  Puree soup in batches until smooth.  Stir in half and half.  Serve.