Creamy Zucchini Soup

Ingredients

• 2 Tablespoons olive oil (extra-virgin )
• 1 Tablespoon butter (unsalted )
• 1 small shallot (minced)
• 2 cloves garlic (minced)
• 1 1/2 pounds zucchini (halved lengthwise and sliced 1/4 inch thick (about 3 medium zucchini))
• 1 teaspoon curry powder
• Pinch cayenne
• Kosher salt + pepper
• 2 cups vegetable stock (bone broth, or low-sodium chicken broth)
• Julienned raw zucchini (to garnish (optional))
• 2 Tablespoons lemon juice

Instructions

1. 1

   Heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large dutch oven or pot over medium heat. Add the 1 small shallot and season with a pinch of salt. Saute for 7-8 minutes, until softened. Add the 2 cloves garlic and cook until fragrant, about 30 seconds.

2. 2

   Add the 1 1/2 pounds zucchini and cook, stirring frequently, until softened, about 10 minutes.

3. 3

   Add the 1 teaspoon curry powder, Pinch cayenne and 2 cups vegetable stock and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

4. 4

   Using an immersion blender, or a blender, puree the soup until smooth.

5. 5

   Return the soup to the pot and add the 2 Tablespoons lemon juice. Season with salt and pepper, to taste. Garnish with julienned zucchini, if desired.

6. 6

   Serve warm or chilled.