Ingredients:

• 2 pounds organic zucchini trimmed and chopped.
• 3 1/2 cups organic animal (beef, chicken or veggie) stock
• 1/2 cup organic coconut milk
• 1 cup chopped yellow onions.
• 1 tsp. minced garlic
• 1 tbsp. coconut oil
• 1 tsp apple cider vinegar
• 2 tsp. curry or turmeric powder
• 1/2 teaspoon pink salt
• Pinch of black pepper
• Pinch cayenne
• Chopped cilantro, garnish.

Instructions:

Step #1: In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry or turmeric powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.

Step #2: Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.

Step #3: Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the coconut milk. Simmer for 3 minutes.

Step #4: Adjust the seasoning, to taste. Serve garnished with the cilantro.

Note: This soup can also be served cold. If desired, simply refrigerate for 4-6 hours, until well chilled.