curried zucchini soup

Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but even if you don't have it, the soup still tastes great.

Makes 4 (1 1/4 cup) servings

Prep time: 10 minutes
Start to finish: 20 minutes

Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt

Instructions
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, if using. Cook 3 more minutes.

Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.