Curried Zucchini Soup

As I made this and tasted it along the way I thought I wasn't going to like it. When it was done I wasn't impressed the first few spoonfuls. But as I continued to eat it, it grew on me and by the time I hit the bottom of the bowl I really, really liked it. Definitely a keeper!

When using curry, at the end of the saute of the onion, blend in the curry then and cook for a couple minutes, stiring often. This will take away the raw taste of the curry. I prefere to cook most dry spices in the saute protion of a recipe. I also added a small diced serrano chili to the blender for spice. For fresh herbs add at the end of the cooking process to keep the integrety of the spice.

During the summer when my garden is bursting with zucchini, I make this soup in large quantities. I freeze it in pint freezer containers, but do not add the coconut milk until I cook it.

Eh...just ok. I found it pretty darn bland...I had to add quite a bit of salt to make it passable.