Zucchini Soup With Basil And Curry

• 2 Tablespoons Olive Oil
• 3/4 cups Fennel, Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Black Pepper
• 2 pounds Zucchini, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Curry Powder
• 1-1/4 cup Almond Milk
• 1/3 cups Chopped Packed Basil Leaves
• 1-1/4 cup Water (or More Depending On Desired Consitency)

1. In a large saucepan, heat olive oil. Add fennel and saute 5 minutes, stirring as needed.
2. Add garlic, salt and pepper and cook over moderately low heat, stirring frequently, until softened, 5-6 minutes. Add zucchini and spices and cook, stirring frequently, until softened, about 10 minutes.
3. Add almond milk, basil and water and bring to a simmer. Cook until zucchini is very soft, about 10 minutes.
4. Working in 2 batches, puree the soup in a blender until smooth. Return the soup to the saucepan and season more as needed. Let soup simmer for a few minutes.
5. Serve hot or chilled.

olive oil, fennel, garlic, kosher salt, ground black pepper, zucchini, cumin, curry, almond milk, basil, water

Taken from tastykitchen.com/recipes/soups/zucchini-soup-with-basil-and-curry/ (may not work)