This curried zucchini soup was inspired by my new friend, who has an amazing green thumb. I was visiting her yesterday.  She and her husband have a lovely, warm, welcoming home and a stunningly, beautiful property with a huge, fenced vegetable garden in the middle of their yard. The fence keeps the many fearless, gentle deer who live on their property, from eating their delicious vegetables.

A few minutes after I arrived, my generous, kind-hearted friend led me out to her garden and handed me a bag, to fill with cut and come lettuce, while she filled another bag with sweet as candy, sugar snap peas. When we went back inside, she gave me three  gigantic zucchinis, as well as a plate of fresh baked cookies, to take home with me.  The cookies have their own story. This is the story of the zucchinis and sugar snap peas.

I really love the versatility of large zucchinis. They have a lot of tough seeds, so you do not want to cut them in coins. I cut them in half and scoop out the seeds and stuff and bake them. I grate them and use them in quick breads, and pancakes. I cut them in strips, roll them in  breadcrumbs and bake them, as zucchini fries. I grill them whole, use them in sautes, chopped salads, and in stews or soups.

This soup has it all,  a bit of heat from the curry, and sweetness from the sugar snap peas, and velvety succulence, the natural peanut butter provides. It was a little too spicy for Georgia, my soon to be 3 year old.  Marjie, my four year old absolutely loved it though, as did Dominic and myself. The sliced sugar snap peas add an extra lovely, sweet crunch, that totally enhances the flavor experience.

I made some garlic flatbread to go with the soup. Everyone thoroughly enjoyed dipping with it, except for Georgia, she ate it plain.

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