Curried Zucchini Soup

• 2 medium zucchini, cleaned and thinly sliced
• 2 TB. olive oil
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 tsp curry powder
• 1 tsp salt
• 3 cups vegetable broth
• 1 cup soy milk

Heat oil in deep skillet and saute onions until translucent. Add curry powder and garlic and saute for 1 minute. Add zucchini and broth. Cover and simmer gently for about 10 minutes. Remove from heat and add salt and milk. Blend in blender or with immersion blender. Serve hot.