Yield: 8 Servings
|1 tablespoon||Vegetable oil|
|5 cups||Zucchini, chopped [=1 1/2lb]|
|2 \N||Onions, chopped|
|1 \N||Celery stalk, diced|
|1 \N||Garlic clove, minced|
|2 teaspoons||Curry powder|
|¾ teaspoon||Salt [approx]|
|¼ teaspoon||Pepper [approx]|
|1 teaspoon||Packed brown sugar|
|6 cups||Vegetable stock, or water|
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.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen