- 10 minutes
- 20 minutes
- Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Stir in zucchini and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use an immersion blender or transfer in batches to a blender, and blend until almost smooth.