Prep time: 15 minutes
4 large zucchinis chopped (or summer squash - i.e. the yellow ones)
1 tablespoon coconut oil
3 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 - 1 lemon
1 teaspoon curry* powder
fine grain sea salt (as much as you need)
chopped cilantro or parsley to garnish
*If you don't have curry you can substitute with some turmeric, cumin and ground coriander.
Place coconut oil in large stock pot over medium heat.
Add onion, ginger and garlic; saute until translucent and fragrant (~5 minutes).
Add zucchini and saute another minute.
Add the curry powder and stir for a minute. Add stock or water. Heat to boiling. Reduce heat and simmer covered over medium heat until the zucchinis are very tender, about 10-15 minutes.
Puree the soup using a hand blender (stainless steel is best because soup is hot and will melt plastic).
Season with lemon juice, sea salt and pepper to taste. Refigerate until ready to serve.
Sprinkle with chopped cilantro or parsley. May serve this soup hot or cold (I prefer cold).
If you can eat dairy top with a dollop of organic plain yogurt. Enjoy!