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Curried Zucchini Soup

Curry powder is made from a variety of spices, one of them being turmeric, which adds the rich yellow colour to the curry and a mild flavour; it also has powerful anti-inflammatory and anticancer properties. It is believed that regular use of curry contributes to India's reduced cancer rates.

2 Tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, chopped
1 tsp (5 ml) curry powder
1/2 tsp (2 ml) cumin
1/4 tsp (1 ml) red chili flakes
1/2 tsp (2ml) garlic powder
2 cups (500 ml) vegetable stock
2 zucchini, washed and chopped
1 Tbsp (15 ml) dried cranberries
1 Tbsp (15 ml) raisins
1/2 tsp (2 ml) sea salt

In a large pot, heat oil and add onions, curry powder, cumin, chili flakes, and garlic. Stir over medium heat until onions are soft and translucent. Add stock and zucchini, increase heat and boil, uncovered for about 10 minutes, until zucchini is soft. Remove from heat. Allow to cool before blending with a hand-immersion blender, or transfer to a blender in batches. Blend until smooth. Add cranberries, raisins, salt, and blend again briefly until fruit is coarsely chopped. Serve hot. Serves four.

Source: alive #259, May 2004