Curried Cauliflower Soup

Curried Cauliflower Soup
From the Volumetrics cookbook.

Makes 4 (1 1/2 cup servings)

1 T. Extra-virgin oil
1 1/2 c. halved and sliced onions
1 tsp. curry powder
2 c. vegetable broth
4 c. chopped cauliflowerettes
1/2 tsp. salt
2 c. shredded zucchini, (about 2 small)

Heat the oil in a 4- to 5-quart saucepan over medium heat.  Add the onions and curry powder; cover and cook 4 minutes, stirring occasionally.  Add the broth, cauliflower, salt and 2 cups water to the pot.  Simmer 15 minutes, stirring occasionally. 

Puree the soup in a blender (or use a wand blender), return to pot.  Reserve 2 Tbsp. of the zucchini.  Add the rest of the zucchini to the pot.  Heat the soup.  Ladle the soup into bowls, and garnish with reserved zucchini.