Curried Zucchini Soup

• 2 cups diced onions
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 teaspoons curry powder
• 2 1/2 cups water (or stock)
• 2 cups potatoes, peeled and cubed
• 5 cups zucchini, cubed
• 1 - 1 1/2 teaspoon salt (less if using stock)
• 2 tablespoons fresh cilantro, chopped
• 1 cup milk
• 3/4 cup plain yogurt
• 1 tablespoon cider vinegar
• plain yogurt
• scallions or chives, minced

1. In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
2. Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
3. Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
4. Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
5. Remove from heat. Stir in milk, yogurt and vinegar.
6. Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
7. Reheat gently or refrigerate for 30 minutes for a chilled soup.
8. Garnish with a dollop of yogurt and sprinkled fresh herbs.

onions, canola oil, garlic, fresh ginger, curry powder, water, potatoes, zucchini, salt, fresh cilantro, milk, plain yogurt, cider vinegar, yogurt, scallions

Taken from www.food.com/recipe/curried-zucchini-soup-480988 (may not work)