this recipe is from the lovely tracy of shutterbean, I modified it slightly, and veganized it and it was simply deeeeeeelicious!

• 1 large yellow onion
• 1 tablespoon of olive oil
• 2 cloves of garlic
• 1 tablespoon of dried thyme
• 2 teaspoons curry powder
• 7 large zucchini, cut into chunks
• 1 quart of vegetable stock
• 1 cup of soymilk
• 1/4 cup of melted vegan butter (i used earth balance) mixed thoroughly with 1/4 cup of flour

In a large pot, Sautee onion and garlic in olive oil until transparent. Add Thyme and zucchini. Cook Until soft. Add curry powder, soymilk & stock. Bring to a boil. Add butter & flour mixture. Reduce heat and simmer soup for 15 minutes. Puree soup in blender or use an immersion blender(ironically i didnt have either, so i used a hand mixer on high speed… didnt quite do the trick because there was still chunks of zuchinni in the soup. i found a small smoothie blender that my mom had given me right before i left houston, and that worked perfectly. i never thought i would use that thing, so thanks mom! hehe).

I added pepper and garlic salt, to taste, and it was wonderful. I also added a can of peas, but that really didnt do much, so i think i’ll forget that addition next time around. this was super easy and inexpensive, and the recipe yields enough for your whole family, with plenty of leftovers to pawn off on the neighbors (or hungry vegans at the tattoo shop) :)