In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.

Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.

In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste.

Try topping with a dollop of yogurt and a spoonful of chutney.

Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

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