Curry Zucchini Soup

• 4 tablespoons butter
• 2 medium onions, chopped
• 3 tablespoons NEERA'S Curry Masala
• 6 cups vegetable broth
• 2 medium russet potatoes, peeled and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 medium zucchini, sliced
• 1 1/2 cups half and half (or plain yogurt)
• 1/4 teaspoon cayenne (optional)

Melt the butter in a soup pot. Add the onions and the curry powder. Cook over low heat, stirring occasionally until the onions are wilted, about 15 minutes.

Add the vegetable broth and the potatoes. Simmer uncovered for an additional 15 minutes. Season with salt and pepper. Add the zucchini and continue simmering for 10 more minutes.

Remove the soup from the heat and puree in a blender. Return the soup to the pot and whisk in the half and half or the yogurt. Add the cayenne if you desire some added zip.

Serve with crusty bread and a garden salad.

Serves 4

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Recipe courtesy of Cinnabar Specialty Foods
www.cinnabarfoods.com