Friday's Favorites ~ Roasted Zucchini Soup

This is a recipe from a local Birmingham favorite... The Silvertron Cafe.

This time of year their roasted Zucchini Soup is just what I am wanting. Through the power of the internet, you can find just about anything you are looking for.
Roasted Zucchini Soup
1/3 cup vegetable oil
1 cup sliced yellow onions
2 pounds zucchini, trimmed and sliced
salt and pepper to taste
3-1/2 cups chicken or vegetable stock
1 cup heavy cream
2 teaspoons curry powder
Chopped cilantro for garnish
Toasted or fried tortilla chips for garnish
Slice onions and zucchini and toss with oil. Lay vegetables in one layer on a baking sheet, sprinkle with salt and pepper and bake at 400° degrees until golden brown. Once cooked, puree the roasted vegetables and add to chicken stock or vegetable stock (if vegetarian). Place everything in a pot on medium heat. Add cream and curry; once it starts to boil, lower heat to medium-low and allow to simmer for about 30 minutes. Check seasonings. I changed the recipe up a bit and took away the heavy cream. I cut back the broth to 3 cups and the puree'd veggies made it plenty thick.
What is your favorite today?
Y'all join in~
Sandi