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Curried Zucchini and Orange Soup

• 1 medium onion, quartered and thinly sliced
• 2 tablespoon olive oil
• 2 medium carrots, thinly sliced
• 4 small zucchini, ends trimmed, cut into ½ inch slices
• Grated peel from 1 Sunkist® orange
• 1 tablespoon curry powder
• 4 cups chicken broth
• Juice from 1 Sunkist orange
• salt and pepper to taste
• plain yogurt
• 1 Sunkist lemon, cut in wedges

Makes 8 servings.

In large saucepan, gently cook onion in olive oil for 3 minutes. Add carrot, cook for 5 additional minutes. Add zucchini, cook until tender. Add orange peel and curry powder, cook for a minute or two, or until very fragrant. Add stock; stir to blend. Bring to a simmer over medium heat. Reduce heat, cover and simmer for 15 minutes. Remove from heat. Puree with blender, food processor or hand blender. Return to saucepan; add orange juice. Stir thoroughly and season to taste. Serve with a dollop of yogurt and a lemon wedge.