Indian-Spiced Zucchini-Coconut Soup

• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 4 medium zucchini, cut into 1/2-inch dice
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Pinch cayenne
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 1/2 cups chicken broth, homemade or low-sodium canned
• 1/2 cup unsweetened coconut milk
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh mint
• 1/2 teaspoon grated orange zest
• 1 teaspoon grated unsweetened coconut

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 5 minutes.
3. Add the zucchini and cook for 5 minutes.
4. Stir in the cumin, turmeric, cayenne, salt and pepper.
5. Stir in the broth and coconut milk.
6. Bring to a boil.
7. Reduce heat and simmer until zucchini is soft, about 25 minutes.
8. Scrape the soup into a blender and process until smooth.
9. Place in a saucepan over low heat just until hot.
10. Combine the cilantro, mint and orange zest in a small bowl.
11. Divide soup among 4 bowls.
12. Sprinkle with the grated coconut and then the herb mixture.
13. Serve immediately.

olive oil, onion, garlic, zucchini, ground cumin, turmeric, cayenne, kosher salt, freshly ground pepper, chicken broth, unsweetened coconut milk, fresh cilantro, fresh mint, orange zest, coconut

Taken from cooking.nytimes.com/recipes/7437 (may not work)