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
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.