A warm and flavorful soup combining zucchini, potatoes, and aromatic spices.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
Stir frequently to prevent the garlic from burning.
Stir in the curry paste and cook for an additional minute to release its flavors.
Cooking the curry paste enhances its aroma and depth.
Add the diced zucchini, potatoes, water, bay leaf, black pepper, and cumin. Stir to combine.
Cut the vegetables into even pieces for uniform cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 45 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove and discard the bay leaf. Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Pair with crusty bread for a complete meal.
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