Zucchini and Carrot Curry Soup

You know, for the past 7.5 months, I've been telling myself that "tomorrow will be a less hectic day." Alas, friends, I have ended each day going to bed repeating that same thought only to be proven wrong, day-in and day-out. NO ONE TOLD ME BABIES STEAL ALL YOUR TIME. So I'm warning you all. Not that it's not wonderful work, but truly, motherhood -- parenthood -- is no joke.

That being said, a big "Thank you" to CG Jenn for being the more consistant blog partner, and a big ol' "Get your ass in gear" to me.

I put this soup together for a friend on the mend from having surgery. She's a Crossfitting, firefighting, entrepreneur-ing mother of 4 who also holds down an office job. I don't know how she does it all. I'm exhausted just thinking about everything it takes to run a house of 6, not to mention everything else on top. She also just started a new business that's really taken off and I'm super happy for her. If you haven't heard of The Sox Box, check them out - awesome sox for your Crossfit and other such fitness needs!

Zucchini and Carrot Curry Soup
1 tbsp grass fed butter, ghee or coconut oil
1 small onion, chopped
2 garlic cloves, minced
4-5 large zucchini, diced

2 medium carrots, diced
2 teaspoons curry powder
4 cups chicken broth
Sea salt

Freshly ground pepper
Cayenne pepper

Heat oil over medium heat in a large pot. Sauté onion and carrot until onions are translucent. Add garlic and zucchini and cook until the garlic smells fragrant. Add curry powder and chicken stock, stir to combine. Simmer for 30 minutes. 

Purée the soup with an immersion blender. Return to pot to reheat. 

Add salt, pepper and cayenne to taste. 

Hooray soup! I topped mine with rotisserie chicken to round out the meal.