Curried Zucchini and Tomato Soup

Are you sensing a trend? Well I had some veggies left from the last CSA box and I got a new one yesterday so I had to deal with the veggie overflow. This turned out pretty good.

1 small onion, chopped
2 garlic cloves, chopped
1 Tablespoon olive oil
1 Tablespoon curry powder (Madras blend)
1 lb zucchini, chopped
1 lb tomatoes, peeled and chopped*
3-4 cups chicken broth
1/2 teaspoon salt

1. Saute the onion and garlic in the oil until softened.

2. Add the curry powder and toss to blend. Saute it for a bit to marry it into the onion.

3. Toss in the zucchini and coat it with the curried onions. Saute for a few minutes.

4. Add the tomatoes, broth, and salt.

5. Bring to a boil, lower the heat, cover and simmer for 30 minutes.

6. Puree the soup, and enjoy it topped with some chevre or yogurt.

* Peeling tomatoes is not too cumbersome. Just make some small cuts into the skin at the bottom, and cut all the way around the stem end. Toss them into boiling water for a minute until you see the skin begin to pull away. Take them out and let them cool a bit before slipping the skins off.