Ingredients

• 2 tsp. olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 zucchini, sliced into 1/4-inch half-moons
• 1 Tbsp. fresh ginger, grated
• 1 tsp. curry powder
• ½ tsp. garam masala
• 3 cups vegetable broth
• ½ cup plain yogurt, fat-free or low-fat

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more minutes.

Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Purée soup, using a hand blender. Whisk in yogurt just before serving.

Categories

Soups