Curried Zucchini Soup

Ingredients

• 3 tbsps heavy cream
• 1 cup fat free sour cream
• 1 tbsp vegetable oil
• 1 1/2 tbsps curry powder
• 2 cups beef stock
• 1 garlic clove, crushed
• 2 lbs zucchini, chopped
• 4 tbsps shallots, chopped

Directions

1. Heat a large pot over medium-low heat. Add vegetable oil and shallots. Saute for 2-3 minutes until shallots are translucent.
2. Add zucchini to shallots and increase heat to medium. Season with salt and pepper and saute for 5 minutes.
3. Cover pot with lid and continue cooking for another 5 minutes. Uncover and increase heat to medium-high. Saute for 5 minutes to caramelize zucchini.
4. Reduce heat to medium-low. Add crushed garlic and curry powder, and cook another 1-2 minutes until garlic is fragrant. Add stock to the zucchini mixture.
5. Blend the soup mixture using an immersion blender or in batches in a blender.
6. Add sour cream and heavy cream. Season with salt and pepper to taste.