Chilled Curry Zucchini Yogurt Soup - alive magazine

Ingredients

• 2 tsp (10 mL) grapeseed oil or camelina oil
• 1 medium yellow onion, chopped
• 1 1/2 lbs (750 g) zucchini, chopped
• 2 garlic cloves, chopped
• 1 Tbsp (15 mL) curry powder
• 1 tsp (5 mL) black mustard seeds (optional)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) black pepper
• 2 cups (500 mL) low-sodium vegetable broth
• 1 cup (250 mL) plain Greek yogurt
• 2 Tbsp (30 mL) fresh basil
• Juice of 1/2 lemon