If it seems as if I’m on a theme this fall, that’s because I am! Soup, soup and more soup. Much as I love cooking, it’s more of a chore than a joy on hot summer days. And the last thing I want to do is make something that requires long slow simmering and heats up the kitchen even more. But once the cooler nights of fall come around it’s time to dig out all my favorite soup recipes and fill the Inn with cozy smells. Not to mention having something in the fridge that can be quickly and easily heated for lunches or nights when we just don’t feel like cooking.
With good quality zucchini available in the supermarket year round and just six simple ingredients, this soup is fast and easy to make. You can adjust the amount of curry to suit your personal taste. The photograph shows the soup garnished with sour cream thinned with a little milk and drizzled from a squeeze bottle. We also find it really tasty with garlic croutons.