Ingredients:

• 1 tsp olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Pinch of red pepper flakes
• 1 cup yellow onion, coarsely diced
• 2 zucchini coarsely diced
• 1 cup organic vegetable broth
• 1 cup water
• 1 tbsp raisins
• 1 tbsp dried cranberries
• 1/2 tsp kosher salt
  

Directions:

In a pot over medium heat, add oil, curry, cumin, garlic, red pepper and onion. Mix well, turn the heat to low and cover. Cook for 5 minutes or until onions are translucent. Add the zucchini, stock and water. Increase the heat to medium-high and boil, uncovered, until zucchini is soft, about 10 minutes. Cover, remove pot from heat ad let soup rest for at least 5 minutes. Purée with a food processor or blender until smooth. Add the raisins, cranberries, salt and pepper and blend again. Serves 4.

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