Curried Zucchini Soup

This time of year zucchini is copious. For $2 I bought enough zucchini to last a year, about 25 cups or about 7 lbs coming from 4 gargantuan zucchinis. So, what do you do with all this zucchini when you don't eat gluten filled zucchini bread? You make zucchini bread and give it to your gluten-eating friends. Then freeze a bunch more for future zucchini bread making days. Then you have to get creative because grilled zucchini
can get boring after a while.

Here's an easy summer soup to help empty the fridge of zucchini

Ingredients:
1 teaspoon or so coconut oil
1 onion
3 or so cloves of garlic
1 carrot
1.5-2 lbs zucchini
2 or so apples (I used Fuji)
4 cups chicken broth
1 cup coconut milk
1 tablespoon yellow curry
s & p to taste

Method:

Slice the onions, chop the carrots and garlic. Heat coconut oil (or other oil) in pot and sautee the onions, garlic and carrot. While that is cooking peek and chop the apples and zucchini. (If you are a slow chopper prepare everything before you start cooking so the onions don't get burned.)

Add the zucchini, apples, 4 cups of chicken broth, 1 cup coconut milk and about a table spoon of curry. Bring to a boil then lower heat and simmer about 20 minutes. Add salt and pepper to taste, white pepper goes well. Once everything is all soft blend it all up and serve. It isn't very pretty, but tastes good.

Topped with coconut milk.