CURRIED ZUCCHINI SOUP

Heat oil in a large saucepan over medium heat. Add onion and 1 TBSP salt. Cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder. Cook stirring constantly until fragrant, about 1 min. Add zucchini, potato and 4C water. Bring to a boil. Reduce heat and simmer until vegetables are tender – about 10 to 15 min. In batches, puree soup in a blender (do not fill more than halfway) until smooth. Serve immediately or let cool and refrigerate. Serve with shredded cheddar cheese as garnish