Curried Zucchini-Carrot Soup

Curried pureed soups such as Winter Squash Soup and Curried Zucchini-Carrot Soup are a great way to get people who dislike veggies to eat a variety of veggies. One of my family members hates both zucchini and carrots, but enjoys the soup.

Serves 6

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 3  cups vegetable broth, OR 3 cups water + 2 vegetable bouillon cubes
• 1 pound carrots (about 4 to 5 medium), peeled and diced
• 1 pound zucchini (about 2 medium or 3 small), trimmed but unpeeled, diced
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Dash cayenne, to taste, optional

Heat oil in a large saucepan and sauté onions until translucent, 5 minutes. Add remaining ingredients, cover and bring to a boil. Reduce heat to simmer, cover and simmer until vegetables are tender, 20 minutes. Puree using an immersion blender or countertop blender.