Yield: 4 to 6 servings

4 tbsps of coconut oil or sunflower oil
4 large shallots, minced
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp salt, or more to taste
3 large zucchinis, cut into 1/2 inch cubes
4 cups of chicken or vegetable broth
1/2 cup coconut milk, optional

1. Heat the oil over medium heat in a medium-large pot. Add the shallots and cook for 5 minutes, stirring frequently. Add the garlic and cook for another 5 minutes. Cook another 2 minutes or until the shallots are very soft and cooked well.
2. Add the cumin, coriander, cayenne pepper and salt. Mix quickly. The spices will absorb the oil and make the mixture slightly dry. Add the zucchini and cook over medium-high heat for 10 minutes or until the zucchini is soft. Add some broth if the shallot-zucchini mixture is too dry.
3. Add the broth, bring to boil and simmer the mixture for 15 minutes. Using a hand-held blender, blend the soup very well. Add the coconut milk, if using and heat the broth again. Serve hot!

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