Curried Zucchini Soup

3 T. vegetable oil
2 large onions, diced
2 garlic cloves, minced
1 t. minced fresh ginger
1 t. turmeric
1 t. ground cumin
1 t. ground coriander
A few dashes cayenne pepper
5 c. vegetable stock
5 medium zucchini, quartered lengthwise and finely diced
1/2 t. salt
Plain yogurt, for garnish

Heat the oil in a large stockpot over medium heat. Add the onions, garlic, and ginger and saute 10 minutes, stirring often. Sprinkle on the turmeric, cumin, coriander, and cayenne and cook 2 minutes.

Pour in the stock and bring to a boil. Add the zucchini and salt and cook, partially covered, 30 minutes or until the zucchini is very tender. Remove the cover and let the soup cool 10 minutes.

Puree half the soup in a blender or food processor, then return it to the pot. Reheat until hot, then serve in bowls with a generous spoonful of yogurt on each serving.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 33.