1 medium onion

1 Tbsp olive oil

2 lbs zucchini diced

3 cloves garlic minced

2 tsp - 1 Tbsp curry powder

1 quart buttermilk

2 c chicken broth

¼ c cilantro minced

plain yogurt optional

salt & pepper

Cut onion into quarters; then thinly slice quarters crosswise. Set aside. Preheat a 4-5 quart pan over medium high heat until rim of pan is hot to the touch. Add oil and wait 1 minute Add onion, zucchini, and garlic, cook, stirring occasionally, until onion is soft (20 minutes). Stir curry powder into vegetable mixture. cook, stirring until curry begins to stick to pan bottom (5 minutes). Add buttermilk, broth, and cilantro; stir to scrape any browned bits free. Bring soup almost to a boil; remove from heat. Serve, top with yogurt, more cilantro, lime wedges.