2 tsp of vegetable oil (preferably coconut oil)
½ cup of coarsely chopped onion
4 cups of zucchini chunks
½ cup coconut milk
1 cup water
1 lemon grass stalk, rinsed clean or 2 tsp of lemon grass paste
1 tsp curry powder or to taste
¼ tsp nutmeg
Salt to taste
Add the zucchini chunks to the saucepan.
Add the coconut milk and the water.
If using a stalk of lemon grass, loosely tie it into a knot and add to the pot or add the lemon grass paste.
Simmer for fifteen minutes or until the zucchini is soft.
Add the curry powder, nutmeg and salt.
Run the soup through a blender until it is thoroughly liquefied.
Reheat and serve
Makes about four cups