Curried Zucchini Soup

1. Peel and coarsely chop onion. Coarsely chop zucchinis and potato. Cut lemon to use to squeeze fresh juice.

2. Heat olive oil in a large saucepan over medium heat. Add the onion and sea salt, cook until onion is soft.

3. Add the garlic and curry powder; stir and cook for a minute to release the flavors.

4. Add potato and chicken broth. Bring to a boil, reduce the heat and simmer until potatoes are tender.

5. Add the zucchini and simmer for another 2 minutes.

6. Using an immersion blender, puree the soup until smooth.

7. If using a standing blender, process in small batches to avoid burning yourself on exploding hot soup.

8. Adjust seasoning with sea salt. Juice half of the lemon into the soup, adding more to taste as desired.

9. Serve immediately or cool and refrigerate until chilled.

10. To chill more quickly, pour soup in a shatter resistant bowl (metal works well) and place the bowl in an ice water bath. Stir frequently until well chilled.