Curry Zucchini Soup (Dairy Free)

makes 6-8 servings

• 1 large yellow onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• 2 teaspoons curry powder
• 7 large zucchini cut into chunks
• 2 large yukon gold potatoes, cut into chunks
• 2 cloves garlic, chopped
• 1-quart vegetable stock, divided
• 1 cup raw cashews
• 2 tablespoons salted butter
• 1 teaspoon kosher salt 
• fresh cracked pepper, to taste

In a large pot, saute onion in olive oil over medium-high until transparent, about 4-5 minutes. Add thyme, zucchini, potatoes, and garlic and cook until soft about 6-8 minutes. 

Meanwhile, blend cashews with 1 cup of vegetable stock in a blender until smooth.  Set aside.

Add curry and vegetable stock to the sauteed vegetables. Bring mixture to a boil and then reduce heat and simmer the soup for 15 minutes. Puree soup in a blender or use an immersion blender and blend until well combined. Add cashew cream and butter to the blended soup and blend until well incorporated and butter has melted.  Season with salt & pepper to taste.