Curried Zucchini Soup

Course : Curry
Serves: 8
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1 tablespoon vegetable oil
5 cups zucchini chopped
2 medium Onions -- chopped
1 medium celery stalk -- diced
1 clove garlic -- minced
2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1 teaspoon packed brown sugar
6 cups vegetable stock -- or water

Preparation / Directions:

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.

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