Step 1

Heat a large pot over medium heat and add a couple teaspoons of olive oil.  Next, add in the diced zucchini and onion.  Season with a pinch of salt and pepper and stir well.  Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.

Step 2

Add in the garlic, ginger, curry powder, cumin, 1 teaspoon salt and 1/2 teaspoon black pepper.  Cook for another 3-5 minutes, until garlic and ginger are cooked through and fragrant.

Step 3

Carefully add the cooked zucchini to a blender, or food processor, and blend until a creamy soup has formed, 1-2 minutes.  Pour soup back into the pot and add in the coconut milk.  Mix everything together well and let soup cook for another 5 minutes, or so.

Step 4

Remove soup from heat and stir in the soy sauce (optional) and fresh lemon juice.  Give soup a taste and add extra salt and pepper, if needed.  Soup can be served warm or chilled.  I like to garnish with a drizzle of coconut milk and fresh herbs.  Enjoy!