A warm and comforting soup that combines the earthy flavors of zucchini and potatoes with a hint of spice.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to release the aroma of the spices.
Add the garlic and curry powder, and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the zucchini, potatoes, and scallions, and cook for a few minutes.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the vegetable broth, ensuring the vegetables are just covered. Bring to a simmer and cook until the vegetables are tender.
Cover the pot to retain heat and cook the vegetables faster.
Season with chili powder, salt, and pepper to taste.
Taste the soup before adding salt as the broth may already be salty.
Blend the soup using a hand blender until smooth. Adjust the consistency with more broth if needed.
Blend in batches if your pot is too full to avoid spills.
Serve the soup hot with your choice of bread or garnish.
Top with a drizzle of olive oil or a sprinkle of fresh herbs for added flavor.
