Curried Zucchini Soup
1 small yellow onion, chopped
6 garlic cloves, minced
1/2 cup sherry or brandy
4 medium zucchini, quartered and sliced
1 tablespoon + 1/2 teaspoon curry powder
1 teaspoon salt and pepper
1 teaspoon dried parsley
3 tablespoons nutritional yeast
1 1/2 cups warm water, divided
1 cup nondairy creamer or milk (I use soy)
1 long carrot, peeled and grated
1. Saute onion, and when it becomes rather translucent, add the garlic. When the garlic becomes fragrant, add the sherry and let simmer for several minutes.
2. Toss in zucchini, all spices, nutritional yeasts, and 1/2 cup water. Stir well. Allow zucchini to soften, about 5 minutes, before adding creamer and 1 cup water. Allow all ingredients to warm.
3. Coarsely puree soup ladle by ladle until all is pretty even, and pour back into hot pot. Taste test, and add more spices as needed. When you are ready to serve, stir in the grated carrot. It will be vibrant in color and give a nice fresh texture to the soup. Enjoy!
Source of recipe: I made it up.