2 lbs. organic zucchini, cubed
4 medium organic carrots, cubed
1 large sweet onion, finely chopped
3 cloves garlic, minced
2 T curry powder or garam masala
1 tsp cinnamon
6 cups organic vegetable broth
Salt & pepper to taste
In a Dutch oven or soup pot, sauté vegetables for 8-10 minutes, until slightly softened. Add remaining ingredients; bring to a boil, then cover and simmer for 30 minutes.
Allow the soup to cool a little; puree in blender or food processor in batches until smooth.