Zucchini lovers and haters

For those of you who have zucchini coming out the wazoo and for those of you who hate zucchini, try this recipe! It's smooth, light and delicious! My kids even love it.

Recipe courtesy of Martha Stewart.

Curried Zucchini Soup

1 Tbsp olive oil
1 medium onion, chopped
coarse salt
2 garlic cloves, minced
2 tsp curry powder
1 1/2 pounds zucchini (about 3 medium zucchini) sliced 1-inch thick
1 baking potato, peeled and cut into 1-inch pieces
1/2 cup sliced almonds, toasted for garnish.

1) Heat the oil in a large saucepan over medium heat. Add the onion and 1 Tbsp salt; cook, stirring occasionally, until the onion is soft, 4-5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

2) Add the zucchini, potato, and 4 cups of water; reduce the heat, and simmer until the vegetables are tender, 10-15 minutes.

3) In batches, puree the soup in a blender (do not fill more than halfway) until smooth, serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.

Let me know if you try the recipe. I hope you like it!