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Heat oil and add onion, garlic, 1/2 teaspoon
salt, curry powder and cayenne. Sautee for 5
minutes. Add in zucchini and cook for another 5
minutes. Stir in the water or broth and bring
the mix to a low boil. Lower heat and simmer
vegetables for 20 minutes. Puree the soup using
a immersion or regular blender. Stir another 1/2teaspoon salt. I
refrigerate and serve cold.
WW 2 smart points
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