Curried Zucchini Soup
This delicious, easy-to-make soup can be served either warm or cold. It is hard to believe it is so low calorie because it really fills you up - a must for those who are trying to lose weight.

Energetic Properties of Zucchini
Thermal Nature: Cooling
Flavor: Sweet
Actions: Clears heat, Detoxifies, promotes diuresis, quenches thirst, relieves restlessness.
Conditions: Skin lesions, difficulty urinating, edema, summer heat, irritability, thirst.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups chicken broth or "No Chicken " broth made by Imagine
  
• Salt to taste
  
• 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

Directions

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