Curried Zucchini Soup

Another South Beach hit - great for summer as it's fresh and delicious, but good for fall too since it's warm and cozy. This was the second course for the squash blossom dinner, and while I really should've thought about how I was going to serve it in advance, it worked out okay.

Curried Zucchini Soup
2 tsp Extra Virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zukes, sliced into 1/4" half moons
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp garam masala (which I did not have so I used a dash of Allspice + cumin + chili powder; other folks have actual substitution recipes if you'd prefer)
3 cups veggie broth (low sodium)
1/2 c plain fat free yogurt

garnish:
3 tbsp lowfat/ff sour cream mixed with 1 tbsp ff half and half to thin it out (or creme fraiche if you prefer)
Ginger - using a garlic press, smoosh up your ginger to taste and mix in - I probably used a 1 inch piece of ginger, but I think a little more would've been good

Heat oil in large saucepan over medium heat. Add onion and cook until softened, about 5 min. Add garlic and cook for another minute or so. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more min.

Add broth and bring to a simmer. Cover and simmer until vegetable are tender, about 10 min. Puree soup until smooth. Whisk in yogurt just before serving.

Garnish soup with ginger creme fraiche, either a nice little dollop on top, or a swirl if you're feeling fabulous.