There are 12 zucchini in my fridge right now. Two of them are the size of my new twin niece and nephew. And those are what's still left over after I used four to make this zucchini soup with coconut and curry. The zucchini flavor is virtually undetectable amid the other strong flavors, but that's OK, because coconut and curry is one of my favorite combos.
1 Tbsp. olive oil
1 medium onion, chopped
4 small to medium zucchini, cut in chunks (leave skin on)
1 tsp. salt
1 Tbsp. yellow curry powder
4 c. chicken broth
1 14-ounce can coconut milk
Fresh basil for garnish (optional)
In large pot, heat olive oil then add onion, zucchini and salt. Saute for a few minutes. Add curry and broth, then bring to a boil. Cover, reduce heat and simmer about 30 minutes, or until zucchini is tender. Using an immersion blender or regular blender, puree soup until smooth, then stir in coconut milk and heat through. Garnish with basil if desired.