Best: Curried Zucchini Soup

1 tb Vegetable oil

5 c Zucchini, chopped [=1 1/2lb]

2 Onions, chopped

1 Celery stalk, diced

1 Garlic clove, minced

2 ts Curry powder

3/4 ts Salt [approx]

1/2 ts Cinnamon

1/4 ts Pepper [approx]

1 ts Packed brown sugar

6 c Vegetable stock, or water

In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened. Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender. In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com