Curried Zucchini Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
• 1 baking potato, peeled and cut into 1-inch chunks
• 1/3 cup sliced almonds, toasted, for garnish

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.
3. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
4. Add the zucchini, potato, and 4 cups water.
5. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
6. 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.
7. Garnish with the toasted almonds.

olive oil, onion, salt, garlic, curry powder, zucchini, baking potato, almonds

Taken from www.epicurious.com/recipes/food/views/curried-zucchini-soup-383218 (may not work)