Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   5      cups          zucchini -- chopped [=1 1/2lb]
   2                    onions -- chopped
   1                    celery stalk -- diced
   1                    garlic clove -- minced
   2      teaspoons     curry powder
     3/4  teaspoon      salt [approx.]
     1/2  teaspoon      cinnamon
     1/4  teaspoon      pepper [approx.]
   1      teaspoon      packed brown sugar
   6      cups          vegetable stock -- or water

Preparation:

In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened. Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender. In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney.